Thanks everyone! @jcnaz, that is exactly what I was hoping for!
I’m thinking I’ll smoke it for about two hours at 350*, then wrap & pop in the oven at 350* ‘til the IT hits 200* or so. I’ll probe test & look for meat pulling away from the bone at that point. If by some miracle I happen to have more time on the clock, I’ll return it, unwrapped, to the smoker to try and get some semblance of bark.
If I have to sacrifice something in this rush, bark would be the thing with which I’m least reluctant to part.
I’ll let everyone know the final results.
-Jed