Got a buddy who should be a chef in New Orleans that cooks a front shoulder like this, he uses the dispoable aluminum pans and after cooking in oven let's it cool and pulls off the meat shred if needed. He then refrigerates it usually until next day. He lights his charcoal grill adds a few pieces of hickory and places the covered pan on the grill to warm up, after it is hot, he removes the cover and lets the smoke get in. You would swear he grilled this meat and you would also think it the tenderest backstrap you ever put in your pie hole. Try it, you'll love it.