I'm smoking a Boston butt and two chickens this weekend for some family and friends. I have a Brinkmann vertical gasser that I've used several times before but never for an audience. The timing has me a bit nervous. I'd like to have food out by 4:30 with plenty of time to eat before losing daylight around here. The butt is 10.5 lbs and my previous attempts with picnic shoulders took about 1.75 hrs/lb. I'm looking at anywhere from 15 to 20 hours to smoke this thing. I'd like to get it out of the smoker around 1pm so I can put the chickens in at 350* for a nice crispy skin. I can start it at 6pm the night before, but if I'm at the low end of the cook time it could be finished Saturday morning. That's a long time in a cooler, which will most likely be re-purposed for ice/beer later in the day. What are my other options to keep this thing warm? I can pull it and put it in a large crockpot on the warm setting, or I have a kitchen stove with a warmer drawer that does a good job for such things. Or is it better to keep it wrapped in foil in the warmer draw and pull at the last minute? Or should I put the chickens in with the butt at 225* and just cook them for 4 hours, rubbery skin and all. What do the experts think? Thanks!