I've had five 15-18# whole packers wet aging in the downstairs fridge for the past six weeks and only four would fit in the freezer, decisions,decisions. Guess I'll have to invite a few over for dinner.
It was a 16#er and it went on the WSM top shelf at 250*. Kept it at @ 250* for the first two hours then let it climb as high as 375* then brought it back to 300* for the last hour. Total cooking time was 7 hours with only one hour at 375*. In the past I would have kept it 225* for 18-20 hours!!
Thanks for the kind words everyone. BTW, it is gooooood.