I am having a party in about a week, and plan on doing two pulled pork, one "standard" smoked pulled pork, and Cochinita Pibil. Question is the Cochinita pibil recipe calls for 250*, while "standard" pulled pork is *225. I have a vertical gas smoker, and this will be my first time really using it for a long smoke, but from what I can tell so far it is pretty good at holding temp fairly consistent That being said, I have seen, temp ranges all over from 225 - 250 for puled pork shoulder, would I be able to produce a pretty good pulled pork "standard" at 250*, and how will that change my cook time. I want to say that it will put me at about 90 minutes per lb or there about for both of them. I have to have these ready by 7:30 pm, and was going to start the process at around 8 am (giver or take, ill juet keep feeding the guests beer until they are ready if need be.) My current plan would be to stack them in the smoker on two separate grates or on the same if they will fit, and smoke them at the same time. Any thought or suggestions.