OK, at the moment, I have a couple boneless Boston roasts in my modified Char-Broil electric smoker. One is a shade over 6 lbs and the other is a shade under 5. I'd like to get them perfectly cooked for pulled pork sandwiches for a family reunion lunch tomorrow. Whats the best way to handle them? My plan was to cook them to 165, wrap with foil, and bring them up to 205. That way I can pull it tonight and just reheat tomorrow right before lunch. However, a friend suggested that I just run it to 165, wrap it and rest it in the cooler and reheat and slice tomorrow. Which method do you think would be better and why? Any quick suggestions would be appreciated - I think I have about an hour, before I need to make a decision!