Jeekinz, I feel your pain. During the Spring and early Summer, I'm usually working 6 days a week, sometimes even more, for weeks on end, due to the golf tourney schedule at the country club. I have a lot of activities I want to do, and have to do, so my time is limited. That's the main reason why I "cheat" when I smoke meat. 4 - 5 hours is the max time I plan to tend a fire. After that, I wrap the meat in plastic wrap, then in foil, and into a 250 degree F oven it goes for the remainder of the time. For pork butt, that's usually 5 hours smoke, 4 hours oven time, and the results are incredible! The bone just pulls right out of the meat, and shreds easily with two forks.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!