I'll try to avoid my normal tomes, it's bedtime for me. I just got my GOSM yesterday and set it up (no mean feat when you're as un-handy as I am). I bought 12+lbs of pork from Costco as well, and just finished rubbing it down with my 5 pepper + salt haphazard rub (I made it using what I had... only 3 of the peppers actually add heat, though) that I probably can't replicate if I tried. Anyways, the pork is actually 2 seperate pieces of meat. Roughly equal size, from what I can tell. I guess this is actually a two-pronged question: 1.) Should I put one meat above the other, or fit them onto the same rack? I think I have the room to put them on the same rack, but I didn't know if the fat melting from the bottom of one onto the other would be considered delectable or if it might "hurt the rub". 2.) For the rough estimate on time, should I consider it 6lbs or 12lbs? I'd guess six, but I figured asking was the safe bet. 'Course, the meat may have it's own agenda (the only other shoulder I did took about 4 hours longer than I expected... it was delicious), but the rough estimate on time helps. Thanks! Edit: I'll post Q-view when it's finished, but the pics will be fairly low quality since I only have my iPhone.