+1 on the pork butts.
Just start the day before and let em run at 250-260 until they’re done
(once you stop smoking actively, close the vent and your temp control will be much easier if you can fit 4, you can cook 4, it may be in your best interest to put a foil pan on the bottom rack, bent to fit with a little gap around the edges, because the drippings from 4 butts will overwhelm that little bitty drip tray quickly, and your significant other will lament the condition of your driveway. )
Take em off and pull them, add the finishing sauce of your choice and put them in aluminum disposable hotel pans covered with foil. If you need to hold them, do it in a 160 degree oven and they’ll keep just fine for 12-24 hrs.
I will add apple juice if I need to keep them in a crock pot for serving over any significant time (best not to exceed “warm” unless you are reheating)
If the fat starts to seperate out, a little mustard or lecithin mixed in with the apple juice will keep it in suspension and make your meat much more appealing.