Hi Guys. I've been searching for days to find an answer to my question with no luck. So I apologize if this info is out there and I just couldn't find it. I have a vertical water smoker and have done a number of pork butts in the past. But for Super Bowl I plan to do a whole shoulder. She is coming in at at just under 25 pounds. I intend to take the skin off and trim her up and expect after that it will be in the 22 pound range. I intend to smoke it at 225 until I get to about 150 IT and then double wrap it in foil and move it into my oven at 225 until she's at 195, then move it into my cooler with a couple towels to let her rest for 2 hours and then pull. My question is, how long is this going to take. At an hour and a half per pound, this would be 33 hours. I don't think this is right. Time per pound goes out the window at this weight doesn't it? I know those times are an estimate, and I think they are more based on thickness of the meat rather than weight. I am guessing an hour a pound. So if I'm gonna let it sit for 2 hours, I'm thinking if I start 24 hours before I'm going serve, that should be good. Especially since if I wrap it in foil, I am gonna blow through the stall pretty quick. Really appreciate thoughts from all of you as I don't want to start too soon or late and am super excited about this nice big hunk o meat! Thanks in advance.