Pork butt cooked 6 hours faster than "planned"

Craiger

It's my first time smoking pulled pork.  I put a 8 lb pork butt on last night at 7:00 last night.  I struggled to keep the egg temp down, even though the vents were only cracked a couple of millimeters.  I woke up at 4 a.m. and the egg was at 280 and the pork was at 197.  So, I pulled it off, wrapped it in tin foil, towels and put it in a cooler for 3.5 hours.  It's for a lunch at 12:30 today, so after 3.5 hours in the cooler I put it back on the egg.  The egg is currently at 165 degrees.  My plan is to keep it on the egg for 3 hours and then take it off again and let it cool for an hour before pulling it and serving at 12:30.  Am I going to ruin it by keeping it on the egg now at 165 for 3 hours?  Is there a better way?

SGH

Just be sure that it is wrapped well so you are not losing the moisture. Double or triple wrap it in foil, lower your egg temp to 140 degrees and you can hold it until the cows come home with no ill effects. You can hold it in your oven instead of the egg if it's more convienant.  To be honest. If you had it in a good cooler and covered with towels or a blanket it would have been fine just leaving it in the cooler.  Three hours is a breeze in a good cooler, especially when wrapped well.  

theyolksonyou

I've gone way more than 3 hours in a crappy Walmart canvas cooler. Just warm everything up beforehand with hot water and towels in the drier. Last weekend I held a butt like that for 5+ hrs and it was too hot to handle when I pulled it. 

Craiger

Ok, so I lowered to 140 wrapped in plenty of tin foil, then I took it off at 11, wrapped in towels in a cooler and shredded and served at12:30. It was plenty warm and very juicy.  Turned out much much better than I expected.