I've got a 5 pound shoulder coming to room temp right now. Its 9:17 am. I plan to put it on the rotissere and see if my indirect burner can maintain about 225F in this cold weather. The idea being to get the meat up to about 190F and hold there for a few hours. (BTW, shoulder here is a pretty cheap - about $1.85 a pound)
I am a little worried the shoulder might fall apart on the spit...I've only ever done these in slow cookers, and they've turned out great; but, I can't use a dry rub on them and get that nice 'bark' crust. If I see it falling apart I'll just move it to the oven. Have heard you can get a butchers mesh to hold it together, but I've found any kind of twine pulls off huge chunks of the bark.
I might give something like this a go: