Looks like you did a pretty good job on the new basket and you used the cook to learn to control the heat. The pork looks really good.
How was it?
On the 21#, I guess you could cut them apart, but why? You already have it in two chunks. I did an 11# but in 6 hours on my UDS Saturday. The center was still frozen when it went on, too.
Stick with these guys on here. I cooked in my backyard for 15 years and then I found the Brethren. I can't tell you how much better my food is now compared to just 2 years ago. My wife even says so, and you can't get a much better endorsement than your family craving your food.
When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.