+1 for slow grilled lamb. Not seen that often in bbq books because Americans aren’t big on lamb but it has a good fat content so breaks down really well.
Dry brine overnight then I use a dry rub of rosemary and thyme growing up with a bit of garlic, pepper and oil to help stick.
A shoulder is normally done in about 8 hours and the blade comes out white and clean.
Another option for the rub is to look at Moroccan lamb recipes and convert the ingredients into a dry rub.
Alternatively, try some salmon, works well with a bit of salad in all this hot weather we’ve been having lately.