I just purchased a Weber 22.5" kettle and am stoked to use it. Sunday will be my first time ever smoking anything, so needless to say I'm a bit nervous. Read lots on the forums and think I have a decent idea of what I'm doing, who knows though. Here is what I've got planned, any help or advice would be greatly appreciated. I've got a 6.5 lb bone in butt that I'm hoping to have ready to eat at 4:30 PM on Sunday to do pulled pork sandwiches. I plan on pulling it off at 190 and wrapping in foil and letting it rest for an hour or so. If I maintain my temps at 270 degrees, is planning on letting it smoke for 7-8 (or until it hits 190) realistic? I've got an internal digital meat thermometer and digital oven thermometer so keeping it in the sweet spot *shouldn't* be too difficult. The other option is to smoke it tomorrow since I don't really have any time restraints and reheat it on Sunday. I'm thinking this is my safer option, but worried about it being too dry. Any suggestions?