Brace yourself for some nasty replies!!! At least you didn't say oven or <gasp> liquid smoke! Ya got yerself a relatively small hunk of pig there, why not make it an evening Friday? Start right after work, get yerself a bucket of cool tasties, a nice cigar maybe, a few friends / family even, and let the TBS waft over you for a while. That could only take as little as 5-6 (or 9-10) hours, BUT we smoke to temp, not time!!!!! If ya run out of steam, just shoot for keeping it in smoke till it hits 160-165, foil it, put it in a 250* oven till it hits 200* internal, then wrap it in a thick towel, still foiled, and put it in a cooler till time to pull it. If ha have the luxury, let the meat sit on the counter for a good hour before you sick the smoke on it, or at least while you're getting your fire ready/smoker temp regulated. The closer ya get it to room temp will save that amount of time you need it in the smoker...
Seems I jumped all over the place... Hope I made any sense! Good luck