I would run it about 120 for an hour and get it good and smokey and then turn up to about 175-200 for 3 hours and 225-250 until done. If done right it will smoke for about 8-10 hours. Don't be afraid to use a meat thermometer and adjust your final temp and cooking time accordingly. Just make sure the internal temp hits 145-155. or you will have to cook it again before serving and that could cause it to dry out. Believe me, it is best after it cools so it pays to cook it in the smoker the first try. It will be very pink when done but that is just how cured meat looks. Best to use the thermometer.