<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt N:
Just wondering if anyone happens to be on the forum. I have an arm roast (no bone, so not exactly sure that is what it is but that is how it was labeled) that is just under 4 lbs that I smoked over oak until 150 then foiled to 205. It went up very fast so I was surprised to see it at 205. Anyway, it is pretty juicy in the foil. I plan on refrigerating it and then having it for lunch tomorrow. Should I let it rest in it's juices for a couple of hours then pull & refrigerate or should I drain the juices now and let it rest? Right now it is in my oven still in the foil. </div></BLOCKQUOTE>Welcome Matt, 30 minute rest is sufficient if it's tender enough. To be done it should feel like it will just fall apart in your hands, will pull easily.
I would leave it in it's juice for rest. When rest is over collect the juices and partially defat them, leave a couple of TBSPs of fat in it and mix the liquid back in to the finished product.
Mix a little rub in with the pulled meat if you like, and taste and adjust the salt level if you like.
Then cool quickly in a single layer in the fridge then pack the meat into whatever container you are going to use.
Relax and enjoy! Your work is done.