I think a 7-8 lb shoulder @ 225F, no wrap, will be in the 14-16 hour time range, as well. If you get a late start, raise the temp. I'd guess a 10F increase at the start will shorten cook time by about 1 1/2 hours
If nobody will be there until amost the time to eat, I'd target it being done about 3 hour before. You can leave it in the smoker for quite a few hours as the smoker cools down. If this is the plan, I'd shut it down about 190-195F internal meat temp.
Of course, if I were in this situation, I wouldn't do it like above unless I was just trying to show off. Too much left to chance and too much work left to do when people want to eat.
I'd put that butt on about right now (4:30 am) and run it 225F up to about 145F internal, crank it up to 275F, schred it after dinner tonight, place it in a 1/2 restaurant tray and refrigerate. Then whip up some broth with some pork bullion or chicken broth (yes it works well) with the rub used on the outside of the butt. You can just use water and rub too, since the idea is just to add moisture and spice. I would not use the drippings from the cook, since it is literally pork jello juice and will congeal to an unappetizing gel when it cools.
Add about 1 to 1 1/2 cups of the broth to the tray of pulled pork and put it in the smoker at 350F. Add a smoke tube if desired. Heat until you see the top of the pork brown to desire.
If nobody will be there until amost the time to eat, I'd target it being done about 3 hour before. You can leave it in the smoker for quite a few hours as the smoker cools down. If this is the plan, I'd shut it down about 190-195F internal meat temp.
Of course, if I were in this situation, I wouldn't do it like above unless I was just trying to show off. Too much left to chance and too much work left to do when people want to eat.
I'd put that butt on about right now (4:30 am) and run it 225F up to about 145F internal, crank it up to 275F, schred it after dinner tonight, place it in a 1/2 restaurant tray and refrigerate. Then whip up some broth with some pork bullion or chicken broth (yes it works well) with the rub used on the outside of the butt. You can just use water and rub too, since the idea is just to add moisture and spice. I would not use the drippings from the cook, since it is literally pork jello juice and will congeal to an unappetizing gel when it cools.
Add about 1 to 1 1/2 cups of the broth to the tray of pulled pork and put it in the smoker at 350F. Add a smoke tube if desired. Heat until you see the top of the pork brown to desire.
