I am relatively new to this as well and have a party Saturday and I'm cooking a 14lb pork shoulder for pulled pork. After reading a lot of threads and checking with my trusty neighbour, this appears to be a very long process as most bank on approx 90 min per pound. Thoughts as to how to do this, or break it up, are needed to help me. I've looked at smoking Fri until at 165 deg, (timing it to approx 11pm-12am), then putting it in the oven at 225 (wrapped in foil in a roast pan) until it reaches approx. 205 deg (over night ideally when I wake up) at which time I will wrap in towels as suggested and place in a cooler for an hr or 2 then start pulling... This is my first rough idea... thoughts are welcomed and appreciated. Please suggest away as the only things I have done so far are ribs and pork sirloin, so this one is longer and a bit more in depth. Thanks and look fwd to hearing some responses.