Mr. Low and slow here, I suggest if you want to eat Saturday, you smoke it Friday. Sunday, you smoke it Saturday. Pork is 100% unpredictible, My last two butts, same weight, cooked exactly the same way, one was done in 29 hours the other was done in only 13 hours. These are some real extremes even for me, but it shows how different two cutts of the same meats may cook.
My greatest suggestion to you is, leave the door closed. Not only do you lose that cooking time, but you then must also recoup the lost temperature with an electric which recoups lost heat very poorly, I have seen as much as 15 mins. mentioned in posts but if its just 10 mins., you open once and hour thinking you need to mop, spritz, or sauce, of a 12 hour smoke. You have have added 2 hours to the cooking time.
And Electric maintains a very precise cooking temp (good), it holds mosture great (it needs no addition hunidity), and you don't need to tend your fire (You can sleep all night instead of drinking and tending the fire) Wait that might not be a good thing in your eyes. LOL
One of the oldtimers around here has a one word suggestion to all smokers and its really all thats needed, "Patience". Remember no stress, enjoy it, and the meat and the smoker will work it all out if you'll just leave them alone and let them.
BTW I Highly suggest you check out Chef JJ's finishing sauce and bend it to your will. Its the finest thing for pulled pork, since store bought ready sliced bread!