It is so much easier to have it done and hold it than it is to not have it done and want it to hurry up.

For brisket - I always start late (11pm or midnight), wrap in foil when I wake up, cook to temp, then hold.

For pork - I usually start a little earlier (right after work), cook for 4-5 hours and wrap in foil before going to bed, check in the morning for temp, then hold when it gets there.

Pork is extremely forgiving - especially if you've wrapped it. Go ahead and start earlier, get it to 200. Then just hold it there till you're ready to eat (you can drop the temp on your pellet grill to 160-180, or do the same but in an inside oven)

Honestly - with both, they are better if you can hold them for 4-5 hours after they've hit temp. Helps them tenderize a bit more. I've held 4 pork butts in a cooler with a towel under and on top for extra insulation for 5-6 hours before - and they were still well over the 140 degree temp required to keep them safe to eat.