OK, that's a pretty good amount of other stuff......
My normal timing is like this:
Start coals & prep pork @ 11:00 PM.....run at nite, check into it at 7 or 8 AM....usually it's not too far from done & finishes around 9:30 ~10:30 AM, THEN, foil wrap, towel wrap, into a dry cooler until service at 2:30 ~3:30 PM....
It's boiling hot still, held this way 3 hours later.....
This would be 8, 9, 10# pieces, run at 260~275f.......at just that little bit higher temp, it gets done quite a bit faster with zero discernible taste / texture difference.....the pig can take it......
So, if you were to cook slightly higher temp, you could run less than an hour per pound......on at 7, off at 3, 1~2 hour rest, pull to serve at 6?
It way pays to build in some breathing room on these things......being done early & holding for a time is fine, having people wait around, tapping their foot, not so much......
That rest period on the big piece gives you ample breathing room to cook up the smaller pieces without worrying about if the pork's done, too !!!
A possibility that might help too, is to do the beans along with the pork, underneath part of the cook time....see here:
http://weberkettleclub.com/forums/bbq-food-pics/nothing-new-just-some-pork-beans/msg26001/#msg26001.