Pork Butt Rub and Rest

Oregon Smoker said:

 
before all the usual Jokes....I know they are coming, the title was an underhand pitch.. but here is the question.... I am looking for opinions on to long to let the meat rest once rubbed and seasoned then wrapped tightly in the cooler. I have gone up to two weeks on many occasions and as little as a few days,

1) anyone notice a difference on the long term result of the pulled pork with a longer wait/rest?

2) once I wrap the meat with multiple layers of saran wrap I place it into my "deep Cooler" , the temp stays at 34.7-35.4

any and all opinions will be greatly appreciated,

Thanks,

Tom

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Oregon Smoker said:

 
Seen Red,

thanks for the reply, yes it is related to prior to smoke. my problem this time is I now have 40 +lbs of shoulderrested and ready to go but have personal issues that may keep me from getting it in the smoker for 7 - 10 days from now, only rested  at this point approximately 16 hrs. I have not had a problem in the past waiting a week but this time could be an issue?? possibly JJ might have an opinion as well

thanks again,

Tom

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