I have a couple 8-9# buts maybe shoulders can't remember anyways about 17#'s worth. I want to do pulled pork for fishing opener. My dilema is I can't start the smoke until 6pm thursday then the meat has to be coolerd all day Friday in the truck while I am at work. Then take the drive to the cabin. It will be served on Saturday. I was wondering if I could smoke to lets say180ish then wrapped cooled then finnished on the grill to 205 come Saturday?