@HoosierKettle @cumminfourya @Big DawgOnce it drops
below 140º, the clock
starts....
after four hours, you're in a "bad bug growing" danger zone......
Just take care & use yer head.....don't push it too far & check w/ Thermapen or the like......
I let them sit for a short while (15 min. + a bit sometimes) to stall the cooking (temp drops slightly) then double foil, old clean towel & cooler, pack other towels around to contain heat.....
I've opened one after 7-1/2 hrs to find it at 155, but I think that's an exception....likely there's less available time in most cases....
If cooking & re-heat the next day, I'll break into large chunks (think baseball size) as it will retain more moisture as opposed to a complete shred.....maybe shred right before re-heat, w/ some reserved juice or mojo cirillo....or sauce of your choice....
...oh and PS: That Sherman Tank produces some nice lookin' pork !!!