That's a good sized chunk of piggy....I'd shoot for a 250 smoke temp, expecting some swings with a gasser. My standard on time is always allowing myself 2 hours per pound. This takes into account possible stall time and the moon being in the wrong phase for my cook day causing everything to take longer. This also allows sufficient time for a wrap & rest after hitting the desired IT, which really makes a World of difference. I'm a no spritz, no peek, no foil type smoker.....stick it in and let it go. Every time you open that door you got recovery time. A foil disposable pan under the meat is a big help in catching juices that can be added back in and also helps keep the smoker deck clean of grease drippings. I put my rub on the night before and add more to some spots, if needed, right before going into the smoker. Probe gets inserted after a few hours in the smoker. The rest is patience....all pieces of meat are different. Enjoy the smoke and the meal...Willie