Should I wrap it in parchment paper or foil or both?
Will resting it mess up my bark?
Should I toss in the juices that run out when I separate it?
I separate the point and wrap the flat in foil wrapped in a towel into a cooler, for at least an hour. I cube the point, sauce it in an aluminum foil pan, and back on the smoker. Once I'm happy with my burnt ends, the flat is unwrapped and sliced. If I did everything else right, it's moist and tender.