Well the smf has yet to lead me in the wrong direction, so far i have stuck with chickens and a pork loin, both awesome. Now I'm going to give pulled pork a try. I'm going off of the "basic pulled pork thread" and the wrapping in a towel and putting in a cooler seems odd, but like i said i have yet to be led in the wrong direction. I am how ever leaving the fat side up, because every pork but i have ever had was that way and haven't had a complaint about it. any suggestions?