First Party Smoke Need Timing Advice

I'm smoking/cooking pork shoulder for my twin daughters' birthday party. Planning on eating at noon on Saturday. I probably have 50+ pork shoulders under my belt. I used to smoke a lot of them when I was in college and had a ton of free time (cheap meat as well). We always had pulled pork in the refrigerator at college. I developed my own technique which differs from a lot of people here. Mostly due to the fact that we were smoking pork shoulder to save money, so convenience played into things as well. I prefer 260-270 temperature. I typically start the smoke for approx. whenever, never over 8 hours though, then right to the oven to finish. I'd wrap in the oven. 12-13 hours was pretty typical. I'd usually let it sit on the counter for 30 minutes, pull and into a container. I'd cook to 200-205. I see most people on here let theirs sit for 1-3 hours before they pull it. I never wait that long. I always felt the pork I made was plenty juicy and never dry. I know it's easy to reheat but I'd really prefer to have "fresh."

Here's the thing, I need to build in some slack into my schedule. 

People: 75-80 including kids

Meat: 8 x 8-10 pound shoulders

1 Small WSM 

1 Medium Sized propane smoker

1 Oven

I was thinking if I started them at 7PM Friday night, I could get the smoke really rolling in both smokers. I might only smoke 4 at a time, so the other 4 will be in the oven. I'll rotate out if I have to, probably smoke for 4 hours. Then at 11PM I will take them out and put them into the oven at 260 overnight, I'll have 2 wireless thermometers set with alarms just in case. Then I'll wake up early, assess the situation, and start back up the rotating smoke. I have 3 ovens, so I can keep different temperatures if I need to. 

If a couple butts hit 200 a few hours early, could I put them into the oven set at a temperature around 200 degrees to keep them there until I'm ready to pull them out to let them sit, to pull them? 

I'm thinking oven at 200, then as each butt finishes up, I'll put them into the oven and hopefully they'll all be ready to be pulled out, and let sit in a cooler for 30-45 minutes until I pull them. 

I will have 17 hours to cook these butts, that allows time to sit and pull. I think at 260 that should be plenty, and if one in trending behind, I'll get one smoker up a little hotter and try to bring it up.

Is this a decent plan? I'm honestly not too worried but I know a lot of people like to go a day ahead and reheat. I'd rather get it all done in one day. Also I'm not making competition quality pulled pork, just trying to feed a bunch of people some flavorful meat at a good price.

Thanks for any help