If you wrap in foil and towels and place in a dry ice chest, it will continue to cook to a few degrees higher, so you can pull it off the cooker a little before your target temp. A short rest, if any, before pulling is all that's necessary, though. The sooner you do it, the hotter the meat will be, obviously, so use protective gloves-- or a couple of carving forks will also do the trick. I usually take mine to 205* and pull right away.