You may be fighting a losing battle with conditions and equipment like that. I would figure at least four hours in ideal conditions, but in your situation it will take longer. At least a couple hours more. If you have to smoke it for a few hours on the smoker and then finish it in the oven to get it to temp. I would have it on the smoker for about four hours then if it is not done, transfer it to the oven. Just MHO.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro