Quote from: Cabernet on October 01, 2025, 01:09:25 PMthanks all, a bit iffy on the rest timeI like a long rest on my pork shoulders.... Usually wrap in towels and into a cooler for a few hours gives me the best results. I've also found that eating on the following day gives me a better flavor profile - and it's not the pork resting, it's that I've gotten away from the smoke long enough and my tongue is not competing with my nose if that makes sense. We rarely eat pulled pork the same day we cook anymore. Brisket is a different story... nothing like a fresh slice and I can't resist that!