That caterer who asked about my rest time

Last month I was doing a whole hog for a wedding near Knoxville, and the caterer helping me plate asked, 'How long you resting it before you pull?' I said maybe 20 minutes, and she just shook her head. She said she lets her shoulders rest a full hour, wrapped in towels, before she touches them. I tried it on the next brisket and the juice retention was night and day. Anyone else find longer rest times mess with their serving schedule?

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