I know it's done when it's done, but I need to time it somewhat.
I have a 11# with bone in.
I plan to cook it in the kettle w/ fire on both sides with a pan underneath the grate. My plan is to run it hot for the first hour 400-450, then drop it down to about 350-375 for the rest of the cook.
My guess would be 2-3 hours to bring the thickest part to 145 degrees?
It's a bit too long to fit in the wsm, or would do it right over the coals on the top rack.
Does my timing sound correct?
Thanks and I'll take some pics