Session dataIf you get them to between 187-190 you can double wrap them and let the carryover take them to 195. Put them in a cooler and they should be good to go until you are ready to eat. They should still be a little warm as well. A little reheating @ the most will be all that's needed. There's no need to refrigerate.
On a side note, if you want to maintain the crispy, crunchy bark, you can pull them off @ about 185 and put them in your oven @ warming temp (<200) uncovered and by the time you are ready to eat. The butts should be hot, juicy and ready to pull with the crunchy bark still in tact.
I, on the other hand, just leave them until about 191 and I pull them off, wrap them in brown butcher paper and I let them rest. The butcher paper allowing for the some of the steam to release out and keeps the crusty bark without making it soggy. This also allows the carryover temp to take it to 195-197 degrees.
same results as the first but better overall product.
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