I don't think there is really any easy answer except shoulder. Ribs I rest covered on the counter waiting for the sides. I suck at brisket so don't ask me ;)
Pork shoulder I have rested 4hrs in the cooler and it was still too hot to pull and soo juicy.
Chicken, hot & fast maybe 20-30 min rest tented
What it comes down to is what works for you
Oh fatty's If I'm cooking them for the next day I pull them a little rare so the don't dry out reheating.
18.5 WSM, Weber genesis,little pig grill,crappy smokin pit pro
Last edited by superlazy; 03-05-2013 at 07:56 PM..
Reason: Oh fattys