We are planning to smoke a pork shoulder for Thanksgiving but I am strapped for time...here's what I plan to do: Smoke the shoulder (hickory) for about 6 hours at about 210F (in my Weber). Remove from smoke and put the shoulder into the crock pot overnight on low. My thought here is that the crock pot will keep everything nice and moist and that 6 hours of smoke is plenty. I know that a lot of people say to finish up in the oven, but I think that the crock pot is a simpler choice. I plan to use Bishop's sauce (a North Alabama vinegar sauce) upon finishing. Am I missing anything obvious here? Any help will be greatly appreciated. Have a great Thanksgiving, everyone!