Very interesting and looks good. How did you prep it first? Is some of it deboned?
I drained it on ice for about 3-4 days, then split it and sawed the breast bone to where it would lay flat.
If I had it to do over (which I will this weekend with another), I would cook it for 4.5 hours versus 6.5. The hind quarters were amazing but the ribs were a little dry.