I am smoking two butts (pulled pork) that I need ready for dinner on Saturday. They are 10 and 11 pounds. I don't want to do an overnight. Any tips on how to have them ready by 530 on Saturday? If I start them at 6 am and cook them at 275-300 will they be ready in time? Also, how hard will it be to keep the 22.5 WSM at 275-300?