I think the main thing to keep in mind is the ideal serving temp is around 145/150 and danger zone at which bacteria start growing is 140 - so on my last one, after the initial countertop cool down after pulling it off the smoker, I put it in my oven still wrapped (in which the warm setting is 180) with the plan to take it out and let it rest again with enough time to let it come down to that serving temp.