Well, let's see.....
Since I can't eat pork... (allergic to it), and since I do cook it at the comps, I will give you my insight on it. Sounds good. My only question is, why are you going to take it out and let it warm up to room temp before putting it on to cook???? I don't, and it turns out great, at least that is what everyone says... even the judges. I just took 12th out of 40 teams last week. Not too bad for cooking it "blind". Can't taste, have no idea what it is like, just rub, cook, spray, pull and turn in..... I pull mine at around 190, and let it rest in a cooler for a couple of hours.
Let us know how it turns out, and do take some pics.
Bill