It looks like I'll be cooking up a 60 pounder (pre trim weight) this weekend. Went hog hunting last weekend, and two friends each got a 60 pounder. One is getting sausaged, the other we were hoping to spatchcock and cook on the egg. It was shot through each side of the ribs, so those will probably be scrapped, but I'm thinking about cooking indirect at 350 until it reaches 160-170. I don't think I'll try going to the pulled pork temps with this one. Anyone have any thoughts on that? It's been in a cooler on ice for the last week with water being drained each day.