I always try to do my pulled pork a day or two ahead of time because it tastes better to me the next day. Smoke, rest, pull, add a little sauce and rub, store covered in frig, reheat, add finishing sauce. I'm doing 20 lbs Friday for a party on Saturday. If the party was Sunday I'd still do it Friday because I'm now taking the day off from work and smoking meat relaxes me. If the party was Sunday there just wouldn't be as much to serve because I'd have already eaten three servings on Saturday!