@Shafzilla You can jump in with both feet.....
A common timing for 2 butts (this is on two kettles, however) might be, start in at 11:00 ~11:30 PM, check to make sure things are reasonably in the ballpark @ 12:00........if the Dawgs wake me up, again @ 4, if not, then 6 or 7...run 'till about done around 10:00 to 12:00 depending on size & speed & heat.....
Wrap in double foil, old clean towel, into a dry, clean ice chest, tightly packed with more towels or other stored hot food.....
When they've rested for a couple hours, the juices settle & redistribute thru the meat & (to me) it's like night & day as far as pork quality ...tendeness, pullability, juiciness, etc....
These are slightly smaller than normal, with story....
http://weberkettleclub.com/forums/grilling-bbqing/look-ma-no-therms/msg114445/#msg114445Here's two & then 4 the next day....
http://weberkettleclub.com/forums/bbq-food-pics/nothing-new-just-some-pork-beans/....all done basically as described.....