[Big George's BBQ]

I wrap mine at 160-165. Take it off around 200- check the bone to see how loose it is. When you do pull it open it for a little o let the steam out re wrap. I put mine in a aluminum pan when putting in a cooler to make clean up easier- when you wrap a lot of juice collects which I add to the pulled pork for flavor- some not all. I have never put apple juice in the wrap but that could definately work I would make sure it is at room temp when you add it. I just put mine in the cooler- no blankets towels or newspapers It stays warm for hours I wait at least 2 hrs before pulling Please post how you do