[kcquer]

If you wanted to part out a bigger packer (14+) I would remove the point from the flat and maybe cut the flat into 2 pcs.

That said, as a general rule, as the size of the cut goes down, the hrs per # to get it done goes up. I've had small flats (under 6#) take 12 hours to cook.

A 14# isn't all that bad a cook. I cooked packers up to 19# and never had one take anywhere close to 20hrs.

If you want to cook a packer and keep your time involved reasonable, try this.
Start a packer in the evening at 6pm or so, nurse it along until midnight or so. Wrap it up, put it in the oven as low as it will go (170-200) and leave it overnight. In the morning when it's done, turn the oven off and let it set cooler style until lunch (if the aroma allows you to wait that long).