I'm the same way Tom. I pull brisket & pulled pork off the smoker from 200-205*, (usually already foiled) wrap in an old work shirt or sweat shirt, take it to the house and wait at least an hour. Then I slice or pull.
To each their own. But I do things as easy as possible w/ good results. Would love to try out some of "all-ya-alls" food, but then again...........what I don't know won't hurt me.
I sure don't want the wife and kids to try the food you guys make.........would make me look like an idiot............nothin new to me though.