DDD hit on it but 16 hours means 16 hours before you actually serve the meat, not 16 hours before you start to hold it in a cooler. At the earliest you should have started it at 11pm the night before and of course wrapping the butt does make a difference. If I go 12 hours on the smoke then I can hold it for 4 hours in the cooler or it if goes 11 hours I can hold it 5 hours in the cooler (I generally won't go above 5 hours of holding time). But you live and learn.
Anyway, I'm sure the meat will be tasty. I've usually really liked reheated butt as long as I have a decent slaw and sauce to go with it on the bun.
The meat was a big hit.
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