I would sooo love to do this. It is a little bit of a hike for me (6.5 hour drive) for a weekend getaway. I will keep a watch on this. I have a large and small big green egg. I bring the small with me for car camping. I can easily smoke an 8-9 lb butt on the small.
Just a suggestion for all. For pulled pork, a FoodSaver works great for cooking BBQ ahead of time and reheating later. You can smoke the Q ,pull it, vac seal and freeze. Transport he frozen Q in a cooler with ice. Depending on the outside temp, the ice will last a long time because the frozen Q helps maintain a low temp. To reheat you just need a pot of simmering water. Some will use boiling water but FoodSaver recommends you keep the temp below 180 or so. Simmer about 30 minutes or so around 170-180, and it will come out almost as good as the day it came off the smoker.