roasting then smoking

I'm smoking a couple pork shoulders for the superbowl. I had a question about technique. I want to smoke them for as long as possible. I know overnight would be the best. Unfortunately I live in a townhome and have an open backyard. I would be worried leaving the smoke on in the open all night. I know people smoke shoulder then finish it off in the oven. I've done this before. Does anyone know if you can do the reverse. Roast it for maybe 6 hours in the oven then smoke it for the rest of the time? Thanks

Yes, you can do that. Keep the oven temp low and the meat uncovered.

Welcome to the board.

sounds good, thanks for the response.