Ok, against all appearances, I did not abandon this thread. It just got so busy that I am finally getting the chance to update the outcome. I think in the future I will do the wrap and cooler approach. In my opinion the meat was a little dry. Everyone else disagreed, but I guess I am a bit more picky since I did the cook. My temps did get away from me about 4 hours into the cook. I had to leave the house for an hour, and I got back to the grill therm reading 290. I am guessing either that or the oven may have caused the dryness.

Overall I was pleased with the results. Every butt pulled perfectly. The brine didn't soak up the way it has for me in the past. This is my fault though, because I put 4 butts into each bucket of brine that I used for 2 butts in the past. I should've doubled my brine and used 4 buckets instead. It still took the flavor, although it wasn't nearly as intense as my past run.

I had around 90 people show for the party, and everyone was raving about the pork. Maybe I was too harsh in my self criticism? I don't think so, but I am glad it was a hit. I am sitting on about 10 pounds of meat remaining. I had a friend text me that she brought some to her mom and dad who both said it was the best pulled pork they ever ate. I will chalk this up to a success.

Since I was going with the Hawaiian theme, I created a sauce with that in mind. In my and everyone else's opinion, it was great. If anyone is interested in trying it out, here is what I did:

Sweet Baby Rays (the big jug from Sams)
1 big can of Pineapple juice (not the full can though, but most of it.... poured to taste)
Soy Sauce (again I don't know how much, but about half of a Kikkoman's bottle)
Ground Ginger
corriander
Spanish Paprika
Rice Wine vinigar

I just mixed it all up till it tasted good and unique, which it did. Set it on simmer for about 15 mins and served in big bowl with ladel. It was gone FAST, and it was A LOT of sauce.

Again, I hope this helps anyone that wants to do a big smoke. Can the 22.5" WSM hold 8 butts? Absolutely, but no more (even had enough gaps between meet to allow full bark formation). It does a good job too, but you must keep note that the bottom grill stays hotter than the top. The 18" would not hold this many due to how tight everything fit on mine, but it may do 6.

I am actually sad it is over. I am itching to do another party just so I can run it all again! My wife and my wallet are gut punching me telling me no, so I guess it will be a while.