Some good info here. I will stress the rest period 100% I always rest for at least 1.5 hrs in my dry cooler wrapped in towels. Two weeks ago I was doing a big cook for the crew at work and didn't have time to rest them. They just were not the same and they didn't pull very good.
To start early and rest longer is better than a rushed butt. They will stay hot for several hours at the rest.
18.5 OTS, 22.5 WSM, Mini SJS WSM, Char Broil Infrared (fast food), 120 Qt. boiling rig