17 hours... YES, that is too long. You simply don't have to smoke it that long. Some of the longest smokes I've done, smoking at 225, have been pork shoulders for pulled pork. Doing 10 of them, I smoked them for 7 hours, panned them, and smoked them another 4, killed my smoker, and let them set for 2 hours. They fell apart. They were 8lbs average. I agree with Rb - you're probably looking at at least a 10 hour smoke depending on your temps.
250 won't hurt them a bit. Just watch your meat temps, pan and foil at 170 to 180, and finish them off (3 to 4 hours) to 200-205.
I can't wait for the discussion on this one..! I have just never seen the need for an over night/ 12+ hour smoke for a piece of meat.
That and $4 will get you a gallon of gas.
Tracey