Originally Posted by "Bone to Bark" BBQ
If you're foiling your meat to finish the cook, and I think you probably are..... after your pull from the cooker, make sure to open the foil for a few minutes to vent some heat so it doesn't continue cooking above your target temp, Wrap your foil back up, and place it in a dry cooler wrapped in some towels, and it will hold temp for several hours, believe it or not! When turn-ins come up, get it out and slice or pull or whatever. No need to let it rest any further outside the foil!
Thanks for clearing that up for me. As far as cooking times and temps for brisket and pork butt, when you plan your day out how much time do you usually allow for each, and at what temp do you pull them off?