On the cooler issue. I usually foil things at about 165. When I do that, I remove the temp probe, foil, and stab again with the temp probe. When going to the cooler I have a layer of towels in the bottom. I carefully wrap the foiled meat with another towel, leaving the probe in the meat. Place the meat in the cooler and cover with yet another towel and close the lid over the probe wire. This way I can monitor the temps while the meat is in the cooler.
Good luck and good smoking.