Todd's got you pretty much figured out here......thing I've learned by chance reading is that cutting in half doesn't necessarily cut the cooking time in half......the actual thickness of the piece also determines that, to some extent..........
Around 200f is good, bone wiggles loose, if they're bone-in is also a good indicator.....probe's like you're going to fall thru it is another way to check doneness......see how it's peeling clean off the bone?
Should pop clean..........
260~275 is an OK temp to go.....the pig can take it & you'll get done a bit sooner......it's hard to plan exactly, because even with an exact timing & measurements, the meat itself may just be a tougher than normal piece to cook.....no way to tell absolutely.....I just estimate, start early & hold them wrapped in foil, an old clean towel, in a dry cooler for 2 hours+/-........
That rest time is the most important thing of all to me.......lets the pig juice level out all thru the piece & the moisture level is much more equal & stays better during serving......
You can foil like Todd says, when the color is where you like or 160, the 'stall' point, where the temp doesn't rise for a time......that will help the cooking move forward better & you're already wrapped for resting......
Check back in if there's more questions & we'll do our best to help.............