Originally Posted by Cigarbque
A PR60 is designed the same way. It will hold 100 pounds of charcoal and it has a drip pan that acts as a heat diffuser. Very similar. At 14 hours were you pulling the meat or slicing it? Thanks for the feedback.
Actually to save time I chopped it because I was short handed with help, to pull it I should have had let it go a little longer as I started the rest at 195 and processed the meat after the 1 one hour rest.
I now cook a smaller pigs for the wow effect, and cook whole shoulders on the side as the shoulders have a greater meat yield.