"Funny" wise-ass replies aside, I can only tell you what worked for a buddy of mine who had smoked pork at a Super Bowl party.
He used shoulder, soaked the chips for roughly 3 or so hours (I think), and smoked them for close to 24 hours. I tried calling him and left a message, if I hear back I'll either PM you or send him over
EDIT--> I just heard from Lanny, it sounds like the advice from LA and Colorado below are what he'd suggest. He soaks chips for an hour at a time and uses as needed, and smokes for around 18 hours, but has gone longer or shorter depending on amount. He uses a 55-gallon barrel-sized smoker because he "does quantity" but said you should figure an hour and 15 minutes per pound. He stressed use a thermometer and that it should be 230-250. He also said to resist the urge to peek, it'll slow you down. Depending on how much you're smoking, you may be in for a long nite!