Should be getting ready to eat. Problem is Blue, I don't think I have you address.
I smoke mostly beef brisket along with a little pork loin. Apply the special rub, smoke it for a couple of hours with mesquite, double wrap it with heavy duty foil, and let it go for about 14 to 16 hours. Chill it so it's easier to slice, slice it up, put it into pans covered with foil, then warm it up just before the crowd arrives.
Did an old fashion pig roast once. Had a couple of folks that thanked me for the brisket for those that didn't belive in eating pork. I told them it was my pleasure. Only thing was, there wasn't any brisket.