before all the usual Jokes....I know they are coming, the title was an underhand pitch.. but here is the question.... I am looking for opinions on to long to let the meat rest once rubbed and seasoned then wrapped tightly in the cooler. I have gone up to two weeks on many occasions and as little as a few days,
1) anyone notice a difference on the long term result of the pulled pork with a longer wait/rest?
2) once I wrap the meat with multiple layers of saran wrap I place it into my "deep Cooler" , the temp stays at 34.7-35.4
any and all opinions will be greatly appreciated,