I've got a really big party coming up on the 9th. I need to decide if I'll smoke 120 pounds, or 180 pounds of bone-in pork shoulder (butt). Does anyone have experience at smoking a lot of pork at just under 200F? Don't ask why, its complicated. But it looks like the highest temp I'm going to be able to get this time is 190-195F. I'm thinking around 24 hours, with a water pan in the smoker to keep things moist. Any suggestions?