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Thanks, Wade. I would normally pull first, I just got lazy. Any advice on what temp to reheat to and how to do it to get it to pull nice on reheat?

Much thanks!

Thanks! Same advice if I'm just doing thighs and breasts?

198 it, yes, I saved juices

I smoked at 250, and yes, I saved juices. Pulled from smoker at about 198 internal... Thanks!

Due to weather and schedule, I had to smoke a butt 2 days in advance. Against better judgement, I opted to wait to pull until serving time. Will I be able to reheat this and still pull easily? Also, I now have more guests than originally intended, so I need a quick add to the menu. Any tips on...

Ok, here's another one from left field... I've used a pineapple relish to serve with pulled pork sandwiches before... Anyone ever use a peach relish or chutney? Do they pair well?

Thanks, Chris. Much appreciated. I thought so, but wanted some confirmation!

Ok, I have a dumb question. I should know this, but for the general 1.5 - 2 hours per pound rule, does this include the rest time on a butt, or do I need to figure an extra or two? Just trying to get my timing as close to right as possible. Thanks.