Read that right folks, after my success with a 12lb beef I'm planning a 20lb piglet for next week. I've read about the internal temps needed for it to be done and how to flip it head-rump half way through, no issues on technique so far. I do have two rather important questions though. 1) Do you put the probe in it's rump or shoulder? 2) About how much actual "pullable" meat is on a piglet of that size? I want to do a pile of pulled pork for the main course and have some left over for a pulled pig fatty wrapped in bacon for breakfast. Thanks much!! Oh last one, can I wrap it in butchers twine or something to keep it from falling apart when I move it to the cutting board?