Foiled my butts for 12 hours

BGElovr

I’ve done it twice now, but didn’t post about it the first time. I started two 7.5lb Boston Butts at 6:30pm on Thursday for a Friday evening high school tailgating party for 20 or so. Pulled the butts at 6:30 on Friday morning when the Maverick told me the meat had hit 210. I removed them and wrapped each in heavy duty aluminum foil, then wrapped those in heavy beach towels and placed in a large Omaha Steaks Styrofoam cooler that I had saved for the occasion.  When we set up the event on Friday evening, I used my digital thermometer to test the temp of the pork and it was still at 120 degrees at 6:00pm. I pulled with the use of latex gloves as they were still too hot to shred with a fork and bare hands and placed in a serving pan.  I received nothing but compliments on the BBQ from everyone.  It was so moist and tender.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

I guess I may get some negative comments here for holding the pork so long before serving, so fire away.  Maybe I have overlooked some reason that I should not have foiled so long, but I think serving at 110- 120 degrees is fine.