Yet another opinion....
This is the perfect time for a 24 hr. smoke! Of course I have only done this with the 8 lbers. I get from Sam's.
Start that bad boy at 5pm the night before. Cook for around 2 hrs./lb at a grate level temp of 225?. This should take about 14-16 hrs.(assuming it is 7lb.) That will bring your time to around 9am.
Once the butt is done, foil it, close all the vents in the smoker and put the butt back in. I have held butts like this for many hours.
One reason I like this method is because I like to pull the pork when the guests are present. They will see you pull it off the smoker and then you can tell them it has cooked for 24 hrs! They will be awe struck! It just makes a nice little show and the smell is incredible. Plus, it guarantees that dinner will be ready when the guests arrive.
Now if you don't want to hold it that long, start a few hours later.......say 8 or 9pm. The biggest advantage I have seen is that nearly ALL the fat renders during this prolonged holding period.