I took it out of the smoker at exactly 200 degrees, wrapped it in old t-shirts (clean), and stuck it into a little beverage cooler and zipped it up for one-hour.
I unwrapped the foil. The cling wrap fell apart in places and was easy to remove, but it did not melt.
The finished product was tender all the way through. I had no problem raking a fork across the top. It was a perfect pulled pork.
Epilogue: The next time I am going to brine it. It was delicious. but could have used more flavor. I made a roux with the drippings by browning flour in the drippings (about a quarter cup each), and added chicken broth. It was okay ,but not what I would call excellent. Getting used to Texas barbeque, I can't seem to find barbeque sauce I like. It's just too sweet.
Thanks for looking at pic and 'good cooking'.
Bill Scott
