1 1/2 hours per pound plus possible few hours stall time. 12-14 ish hours. 24 hours and you will have wood. Always go by internal temperature not time. I had an 8 pound butt stall for 6 hours once at 158 degrees. That was the best pork I ever did I think.
You can and should foil with liquid of your choice when done and wrap in a towel into a cooler to rest for an hour or up to several hours. Two big hunks of meat like that will stay really hot for a long long time. So don't worry about getting it done too early. The longer the rest the more moist it will be.
I try to get 225 degrees but usually it fluctuates to 235 with my UDS. I see some guys on here that go all the way up to 270 but that just doesn't work for my smoker to get that nice thin blue smoke I love.
That is exactly why I am sitting in front of this machine right now on this beautiful day. Trying to find something different to smoke today. I literally smoke something almost every day and need to come up with something new. Last night was spiral cut sausages and abt's. Night before was ribs. I might be leaning toward stuffed burgers. I will let you know when I figure it out. Happy Memorial day to you as well.
