Caught a pitmaster in Nashville pulling a pork butt at 10pm

Last week I swung by a late night spot off Broadway and watched this guy hit 205 internal with zero fuss, wrapped in butcher paper for only 45 minutes. He said the secret was resting it in a cooler with a blanket, not a new smoker or rub. Anyone else try that shorter rest trick or am I overthinking my own process?

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