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Please check my previous Pork Loin thread Have an electric smoker Do a pork shoulder every two weeks, Apple juice injected and dry rubbed, in for 16 hrs at 225 Family loves it

Have a 9.5 pounder that's going to be stuffed with salami cheese onions garlic and kitchen sink Was planning on putting it in my electric smoker after cutting it in half to make it fit. Note, I won't be smoking it just using the low and slow 225 degrees. Anyone have an idea as to how long I...