Those times Raceyb gave are probably about right but the plateau can make a huge difference in times too. You really need to do it to temperature to be sure you get the best results. If you're going to pull it, I'd let it get to about 160ish, or after the plateau, and then foil it and take it to 195-205. When you foil, you can add a bit of your mop, or some apple juice, etc if you care to. If I'm slicing or chopping, I'll foil at the same temp, but then just take it up to 175-180.
Then it goes into a nice tight space (cooler, microwave, 5 gallon drink cooler, etc) wrapped in some towels for at least 1/2 hour. That's a good place to store them too like Raceyb said. Keep them closed up and wrapped and have a couple of them together and they'll keep for several hours over 140 degrees.
So, to be sure you have it ready when you need it, I would start a couple of hours before you think you need to start and have them waiting in the cooler. That way if they're still not ready on time (it happens!), the delay won't be all that long probably. Putting the little one in first or waiting a couple of hours is up to you; I'd probably stick them both in at the same time too just to make things easier so that I didn't forget about it.