Hog was 53.70 lbs. from Business Costo in Ontario CA. we had a total of 28 guests. We served white rice, macaroni salad, Hawaiian rolls, fruit salad, cinnamon rolls & pineapple upside down cupcakes. Assorted BBQ sauces but my favorite was the Vinegar Sauce from How to BBQ Right.
At the end of...
Put hog in the BFG @ 0800 hrs. Turned off BFG @ 1800 and rested it for 45 min. 10 hr. cook w/45 minutes of rest.
It was still very hot when pulling it to serve. EVERYTHING was gone pretty much. I cut up the skin and saved it to make pork rinds this week/weekend. Went really well even though...
I lightly covered the shoulder area with foil and lowered it down to 250°.
At this point I'm thinking it may not look like I wanted to look but I wanted to taste good and like you said slow it down to be done at the same time as the ham.