re: Best strategy for BBQ that is being smoked Saturday, but eaten Sunday

Sometimes my husband will put the shoulder on the smoker the night before at about 6:00pm, pull it from the smoker about midnight, then finish it in the oven on low for about 6 hours while we sleep. According to some book he read, the pork will only accept the smoke flavor up to a certain temperature. Turns out great every time.

I wouldn't do this in a competition, but might work for your situation.