I feed my crew at work every now & then. I'll do an overnight cook on a Thursday night and time it so that I have butts or brisket done at 8:00am-ish on Friday morning. I wrap, hold, & serve it freshly pulled and smoking hot at lunch time to rave reviews.
Of course, what are they gonna say when the boss feeds them?
Good luck!
Cheers,
Braddog
