We started with a 65lb. pig and brined it for 24 hrs in a salt, brown sugar, pepper and citrus brine. Then it was ready to go in the smoker. We wrapped the ears and legs with foil to make sure they don't burn. This is the beast after 16 hrs. We pulled it at 170 degrees and let it sit for 30 minutes before cutting into it. It came out amazing! Juicy, moist and pulled apart. Best of all it made 70 people very happy!