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[bregent]

I agree that FTC is a great way to manage time. I always want the cook to finish well before serving time and usually end up FTCing to keep the food warm - sometimes for 4-5 hours. But I also want to make sure it's done before going to FTC.

However, I never shred a butt or slice into a brisket right off the cooker. There are plenty of debates on whether redistribution and re-absorption of juices even occurs and to what extent, but one thing that seems to be the case is that the viscosity of them is lower at high temps, which allows them to run out more easily. So if we're ready to serve I'll let them cool on the counter till they drop to around 140-160 which can take 30-45 minutes IIRC.

[bregent]

I'll add that another technique I learned here is that when going to FTC, I will wrap in foil immediately but let sit on the counter till the temp drop to ~180 before moving to the cool to avoid over 'cooking'.

[Bar-B-Lew]

I guess I am different than most but I like to keep my BBQ simple for the most part and don't want to add extra steps and time to my cooks if I don't feel they are necessary for me.  The last shoulders I made I smoked until they hit 160 and then I put them in a pan covered in beer and foiled and roasted them.  Probably the best tasting and most moist pulled pork I ever made.  May become my ongoing technique which is the same I use for pulled beef too.

If I have people over waiting, I either have appetizers to keep them occupied before the other stuff is done, or I cook it the day before and warm in my steam tables.

I've tried all of the methods discussed in this thread, and this method is the easiest for me.  And I have a wife who knows that BBQ is done when it is done. That debate ended about 20 years ago.  She plans her sides accordingly.  Now, I don't have to deal with young children either so I can sympathize with that.

As has been said too, we all have different methods which is what makes this place interesting to learn.  The only thing that matters is that you and your guests are satisfied with the final results.  How you get there doesn't matter to most of them and most probably couldn't understand what it was you did anyway which is why they are eating BBQ at your house and not theirs.

[verapx]

IMO, you are wasting time with the FTC.  As I mentioned earlier, I foil at around 160° IT.  I cook it until probe tender somewhere 200°-205°.  As soon as I pull it off the grill, I put it in a pan, open up foil and let juices fall into the pan, and start pulling with forks.  Throw in some extra rub when done and mix seasoned meat in with juice and its ready to eat 5-10 minutes after pulling off the grill.

Same here, I've had mixed results letting it continue cooking wrapped in a cooler or cooling down while still wrapped as the butts would sometimes be mushy. Probe tender then unwrap to cool or pull. Done is done.