next time, take the rind with you (you're paying for that part, do I have that correct?) season it, chunk it up & deep fry it.....homemade pork rinds....yea !!!
Here's a standard order of things for ones I've done, which may help with your timing for your gathering.....
Lite coals & set snake at 10:30 at night, meat on at 11:00.....check once at 11:30 or:45 to make sure all's well......if nervous, once sometime in the middle of the nite./.....once @ 7:30~8:00AM, may see that more of a chain needs to be added at this point, may be fine..........will probe tender at sometime around 10~10:30.....pull & foil, then towel wrap & into dry cooler for 2 hours +
Ready to shread @ about 2:00 or so
Let's see...that adds up to about 11 something hours cooking & 2 something resting.....this is at a target temp of 240~260f.......some folks race them thru at 300+.....personally, I think they come out a bit more dry like that, but are still OK.....if that helps with your timing, go at a higher temp......
the other thing I've found on a kettle, using a snake / chain is going at a higher temp, there's more risk of it running amok & going to 375+.....275 or thereabouts is kind of like a fulcrum, or tilt point on this kinda stuff.....it's always harder to run consistent & even at the higher temps.....
Anyone's welcome to tell you different.....
Looked back at your sizes & that little one could go on in the AM, 4# isn't very big & should go in under 6 hours.........if done overnite, it may have to be hot held too long....
These ran all nite without much fuss....
http://weberkettleclub.com/forums/grilling-bbqing/re-print-ok-what's-in-kettle-3/If you're concerned, maybe start the two big ones in the early AM & go back to sleep for awhile, then during the day you're awake / more available to check in on it.......
Ongoing updates would be fun......