Here's the video that I watched and followed:
https://www.youtube.com/watch?v=LsAzNuwPFnw&feature=youtu.beI followed pretty much what they do in the video.
SPG for the rub. Ended up going with just one 12oz can of beer.
Used an extra basket to try to get the kettle up in temperature for the first half hour.
After 30 minutes, I removed the Weber basket and went with the homemade basket.
The temperature then settled into the high end of 325-350℉ range...
I added some lit charcoal around 3 hours in.
Total time was 4.5 hours. Let it rest for about 20 minutes.
This meat was insanely rich tasting.
The crackling was like chewing on an un-popped kernel of popcorn.
I will definitely be doing this again!
Thanks for looking.