Big Butt Help

Ok never done a big cook before but a friend twisted my arm. I will be cooking 12 bone-in butts in my Backwoods on Saturday and I'm trying to figure out some time parameters. Butts are 8-10 pounds and I will place them on the hotter and cooler racks based on weight to try and get an even cook through all of them. My target temp for the smoker is 275 so I'm estimating a 9-10 hour cook as my smoker has always cooked faster than the old "1 hour per pound" saying. Is there any advice you big cook experts could give me reguarding a larger cook. I would hate to have this whole thing fall apart because I overlooked something important.

Yeah I figured I will be using a lot more fuel than normal and my recovery times would take a hit too. Guess doing it is the only way to find out how my smoker will act under these conditions. He is estimating 200-300 people but there is a lot of other food going to be present.

Yeah the plan is to overshoot my temp during warm up to a little over 300 to compensate for the cold meat when it goes on. My BWS hold temp like a champ so once I figure out how 12 butts will affect my drop and she gets settled in I have faith she will hold just fine. Thanks for the advice by the way.