I think so but you never know, it may get done sooner. Or later, it's been a while since I have cooked one this big.
Anyway, enough words and on to the important stuff-
The butt, pretty good price, too, for way up here in Maine-
The set up- snake in a kettle, fully lit lump to start the burn and black cherry on top
On the grate-
The cooking temp, the reason I expect to be done in eight hours, we'll see-
My assistant pitmaster for this cook-
Updates will follow.