My wife just gave me an 8lb. boston butt and asked me to cook it for supper tonight. I'm following a recipe in the BGE book for marinated Boston Butt cooking at 300. Can it be cooked within 6 hours for tonight and at what meat temperature should it be done, 160, 170 or what? I have a Redi-Chek smoker thermometer by Maverick that I plan to use. It monitors the smoker temp as well as the meat temp. I just took a look at the Naked Whiz site and realized "low and slow" wasn't going to cut it today!Thanks for any advice.