Here's a tip from a guy on another site;
BTW, you can do pork in 6 hrs but you have to jack up the heat. When I do it hot n fast, I inject with a combination of apple juice, worcestershire, spices etc. (look up Bob Lilly's injection), rub and then smoke at 300 or so. Once the internal temp gets to 165 or so, I wrap it in foil and let it go until it's tender (internal 195-200ish). The finished product is every bit as good as doing it low n slow. Pork is very forgiving.
Old Guys Rule!