Don't pull it 'till right before you serve it. You'll be fine. It'll keep at a safe temp in that cooler - if that hairs you out, keep the butt wrapped in foil and in an oven at the lowest temp, but really you're good in the cooler. It'll start drying out once you pull it, so put that off as long as you can, plus the heat retains much better when it's whole. With such a nice long rest, you're gonna have some damn good pulled pork right there.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!