Smoked Pork Shoulder - Done about 3 hours early - How to keep moist and warm?

[spleen1015]

I've smoked a pork shoulder today and it looks to be done about 3-4 hours before we want to eat it.

I'm thinking I leave it in the foil, wrap it in some towels and put it in a cooler. When we're ready to eat it in about 4 hours, pull it out and pull it.

Any other advice?

Thanks!

 

[normanaj]

Wrap it foil then wrap it in a towel or two and then into a cooler. It'll stay hot and moist for hours. You had yourself covered!

 

[spleen1015]

Awesome. Thanks for confirming!!

 

[tbern]

welcome to the forum from Minnesota! enjoy your time here. your holding plan is good to go! take a few pictures of it and put them up here if you can.