Also remember you are going to lose weight to bone obviously, but also to rendering that liquid gold out the meat. I usually approximate about a 30 to 35% weight loss when cooking.
I highly recommend that you cook a day in advance, pull and store over night in the reefer. Then heat back up the day of the meal. It takes the cooking off the clock and that helps because no one ever taught pigs to tell time. I speak from experience, its kind of embarrassing to have to call Pizza Hut.
A little bit of finishing sauce (ChefJJ's recipe is here on the boards), will be absorbed overnight in the reefer, maybe a bit more if needed when heated, and OMG that's good stuff. Its just brings out that good pork taste more so your BBQ sauce takes it over the top!
Also pre-cooking allows you to sleep the night before and take a shower. If you wear your smoke as a badge of honor as some do, throw some sausage on the day of the cook to get that smoke in the air and use the sausage as a bit extra.
The chef is right of course, when using a thermometer the meat is most susceptible to smoke absorption from 100 to 140 Internal Temperature (IT). Most will then wait a bit longer to foil, just as long as you beat that silly stall that occurs.
Good luck that's a bunch of lucky players that are getting Pulled Pork!
BTW if you get a chance, click the "My Profile" icon above and let use know more about you, especially where you hang your hat when you come in. It will keep folks from constantly asking you, and it helps a lot when in a discussion or asking a question knowing about where you are located. Sure appreciate it, and thanks.