for today. Pulled the pork from the pit at 3 pm and let it rest for a couple of hours. They were on for 15 hrs overall and wrapped for 7 hrs. Roughly four, 9 lb hunks of meat each. They fell apart nicely and were very moist. The inserted garlic cloves provided a fantastic flavor. Thanks to the Brethren for the idea!
A little sharp cheddar, rolls, onions, and Raichlen's red-eye BBQ sauce to round out the meal.