I got a later start than I expected to this morning on smoking my Boston Butt. It's 9 1/2 pounds and looks pretty good after about six hours..... I ran my pie hole and told everybody that dinner would be ready about 6:30 or 7 this evening. Even though I know better than to tell somebody what time we are going to eat when I'm cooking on the smoker, I do it every time, I don't know why. I try to be a big shot and end up looking like a goofball. (That's okay though, my wife is VERY used to me looking that way!) I probed the butt at 151°, it's 154° right now. I'd like to wait until it's 165° and then put it in a foil pan/foil to expedite the cooking time. I've never used the Texas crutch method, ever. In my mind, I'm thinking about putting it in the oven at 350° Until it gets to about 200°. But I would also like the bark to be nice and dark. AND....feed me and my wife before it's bedtime. Any ideas on helping a guy out? The meat is at 154° right now and it's 4:30 PM. What can I do, if anything, to have it done by at least 8 o'clock, with bark.