1 hour per pound is for high temps. Figure more like 1.5-2 hours per LB and remember it is done when it is done.
Yes the rest is all important. It will speed things up if you keep the temp up to 300 and foil. No doubt about it but you are still looking at a later than expected sandwich Most of us get up at like 3 in the morning to get one done for dinner and some times that is not early enough..
No you do not need to put it in the cooler, this is for keeping the butt hot if it gets done early.
I rest mine for 15-20 minutes tented with foil before I pull and get delicious, moist meat every time.
Also if it is getting late and you are over it there is nothing wrong with heading for the crockpot. Just saying, we've all been there. I do mine a day ahead of when I want pulled pork for supper now days. Had my Butt kicked too many times by tough pig. Hahaha..... In any case you should check out chef JJ's finishing sauce. You don't have to tell the hubby about it. It could be our little secret and you will win the contest hands down. http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome
She likes it mushy cliff.
My response was directed to her question about resting in the cooler, not foiling to avoid the stall. Keysninja's comment about foiling with the butt's IT at 158° ended with "I like mushy", which I take as a reference to the soft bark that results from foiling during the cook. In any event, while a rest is necessary it doesn't need to be done for an hour in a cooler wrapped in towels.
Damn, looks fantastic! I'm still new, but so far everything I have cooked, Butt, Shoulder, and BB ribs I did at 225-235 and been perfect. Maybe you smelled my Shoulder last week?!?!?