Hey guys we've got a problem. The pork butts got done a few hours earlier than anticipated, had some issues holding temps due to wind and decided to foil them which I believed contributed to this. I was planning on keeping them wrapped in a cooler for 5-6 hours anyway which I have done before with no problems whatsoever. Now I'm looking at 8-9 hours before serving and am not sure what to do. If it were longer I'd cool em and reheat but this seams like a tweener time frame to me. Can I hold them more efficiently in the oven at 170-175 or will I make it the whole time in the cooler? Also how mushy is this meat going to turn out when I typically do not foil on the smoker at all, only when I'm resting it/holding temps in cooler, there's alot of liquid in the foil. I'm turning to all of you for advice. Thanks alot guys.