You can always hold it in a cooler wrapped in a towel until it's time to eat if it gets done early, but you can't tame a hungry crowd it it ain't ready yet. I'd start it about 6am, run it 225-250, wrap in saran wrap, then foil at about noon, & put it back the smoker until about 3PM. When you take it off, it'll feel like foil wrapped jell-o. Wrap it in a towel & throw it in a cooler to rest until it's time to pull it. You'll have the juiciest pulled pork ever.