I can show you what not to do, we got 411th in pork at the Royal in 2007. In 2008, we did slightly better ... 82.2 times better. :wink:
We've had comps this year when the butts were in the cooler by 9:00 and comps where they didn't make it in there til after 11:00. That's cooking at the same temp, similar sized butts and putting them in the smoker at the same each time. I don't think the long hold time matters, if you've able to control the internal temp ... at least the judges we had for pork this year didn't mind.
