I usually will aim to have the shoulders off the smokers 3-4 hours before I plan to eat. Gives me time to let them rest. I pull after 45 minutes or so (easier to handle after its cooled a bit), put in a hotel pan with some apple cider, cover and stick in a warm oven until dinner time.
Never had a complaint!!!
"If it looks good, eat it!" - Andrew Zimmern
BGE, Char Griller offset pit, Weber OTS