OK Here's what I have seen, but not personally cooked myself.
Moonlite BBQ in Owensboro has given tours of their kitchen/smoking area several times. They do what they call a "CLOD" of Mutton...basically a quarter, about 40-50 lbs in a chunk. They do it in a closed-smoker (wood-fired) for a very long period of time.
Here is a photo near the end of the process. These are in the Moonlite kitchen after being removed from the Smoker
Last Summer we stopped at a Community Cookout near Wavery KY where they were doing pork and Mutton on an open pit. A huge crew of volunteers tended the pit for about 24 hours prior to feeding the whole town. These photos were taken at about 10am before the food was served at 5pm. ( a bit more than half-way thru the cooking process.
Here is a photo of the whole Pit in Operation about 15 hours into the 24 hour cooking period.
Tending the Mutton Rib chunks
Moving BBQ Pork on the left and Mutton on the right in this photo.
It looks like a long slow night for you...Good Luck !
P S I like Burgoo also, but haven't the patience to make it from scratch !
<message edited by mayor al on Wed, 03/10/10 1:11 PM>