Let me assure you it is all my pleasure to make your acquaintances. Having procured and used a Brinkman Gourmet smoker some years ago I am preparing to use the contraption again to turn one pork shoulder into that most delectable of Southern delicacies for a Daytona 500 party this Sunday. The butt is an 8.75# piece of natural beauty and wonderment and I have been known in my time to use a temp probe to render more than a few pieces of succulent beast to a point done jest right. Unfortunately, I can't seem to remember what jest right is at the moment. Too many Mint Juleps I suspect. Also, there is a terrible Northern wind that has blown through the South these past two weeks much like Sherman did during the Great Northern Aggression so the outdoor temps are gonna be cold (20-44) here in Hotlanta. All this has caused me to ponder two things. 1. How long do ya think it'll take to smoke and 2. What internal temp am I shootin' fer? Any and all help or advice would be greatly appreciated and I will forever be in you debt.