Why does everyone skip the rest step on pork butts

I watched a buddy pull his butt off at 203 and slice straight into it last Saturday, and the juices just ran out onto the cutting board. I used to do the same thing until I wrapped mine in foil and let it sit for 45 minutes, the texture was way more tender and the smoke flavor settled in. Has anyone else noticed the difference or am I just being picky?

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jake_mason301mo ago

Juices running out means it's done right, rest just turns it to mush.

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