SuttonCharles... couple ofhoughts from my behemoth cook...
1. Get the pork as close to room temp as you can. I left mine out of the fridge for about an hour
2. Make a good fire in the pit. A full chimney of coals on top of full basket of unlit coals. Add your smoke.
3. Put the pork on its side or otherwise it won't fit.
4. Probe and when they hit about 120 flip them to the other side and take it to 160 ish. (By the end of step 4 you should right around the 12 beer mark!)
5. At the end of step four, add your steaming juices like the video says, tightly double layer wrap the pork and place in. 300 degree oven.
6. While it is finishing, it's time for a 2 hour head clearing nap.
7. By this time it should be about 200-205 and ready to pull.
8. And you will be ready to finish the rest of that case!
Good luck and enjoy the PBC,