Hello Everyone, I'm progressing well down the rabbit hole of smoking... Last week I smoked a 6lb chicken. Yesterday, for Xmas, I smoked a cured 14lb turkey. Tomorrow, I'm planning on smoking an 11lb Pork Picnic roast for a neighborhood get together. The plan is to have some pulled pork for sliders w/ fresh cole slaw. I have a question regarding cooking times. I know it would technically take ~16 1/2 hours to smoke this meat. However, the party is at 4pm so I'm not going to have that much time. I'm using a 30" MES w/ the cold smoker addition. I plan on putting the meat in as soon as I wake up, perhaps ~7am. I will crank the MES up to the highest temp...unfortunately, since the internal thermometer is off by up to 20 degrees, I can only get my unit up to ~250 degrees. I figure I can slow cook it in the smoker for ~7 hours and then finish it off in a hot oven. Does that sound reasonable? I plan on using the finishing sauce in the "pork sticky". The pulled pork will probably be put into a crock pot for holding/serving. I'm going to season the meat tonight w/ Pappy's. Should I just trim off the skin from the cut of meat before seasoning? TIA for your advice/suggestions!