Need Some Porkly Help

So while I was at work, I asked SWMBO to pick up two butts and two shoulders to smoke tonight as an old military friend is coming to visit tomorrow. I expected bone-in, but this time the commissary had boneless pork shoulder butts and boston butts. So how do I tell these are done if there is no bone for the wiggle test?

Cook plan is to use Chris Lilly's injection and rub, and Fat Johnny's Bastardized Piedmont Sauce.

The 4 pieces of pork weigh from 10-12 lbs each. With this in mind, what time should I be putting these on the Egg to eat at 4 PM tomorrow? Plan on cooking at 250-275 dome temp.

Thanks for all the help.

Thanks for the replies folks. I put them on at 10 PM at a dome temp of 240 degrees. Of course it is raining so I fashioned a little rain tent for the top of the egg using a couple chop sticks and aluminum foil.

I am really hoping the rain doesn't put this thing out while I am sleeping. I will be setting my alarm for 6 AM to get up and check on it, and finish the sides.

Went to bed around midnight with the Egg at 250 or so. Got up at six and checked on it, 325 degrees. I am thinking the temp crept up due to the rain stopping and warming up about 20 degrees outside.

Needless to say, porky was done at 7 AM, and I didn't want to FTC for 9 hours. So I pulled the butts, sprinkled in a little of the rub, covered with some of Fat Johnny's sauce, and will vac seal once completely cool. Then I just have to throw a vac bag in a pot of boiling water just prior to eating.

The taste is incredible, but sadly a lot of the bark was overdone and dried out.