Yes, you can pull it out now and set it in the cooler.
If it was me, I'd let the IT climb to 203-205 IT, about another 30 minutes in the smoker, but that's my PP target. Then I'd pull it out and stick in in the cooler covered in towels for 3-4 hours. Then pull it apart, season it a little more if necessary with your rub and maybe some turbinado or brown sugar, stick it in a big pan you can put on the stove and put it in the refrigerator. You can heat it up on the stove in a matter of just a few minutes. Takes less time than the oven.
I'm doing 20 lbs of pulled pork this weekend for a work pot luck on Friday. Will smoke it, rest it, pull it, adjust the flavor, then freeze it. I'll put it in the fridge 24 - 36 hours before I take it to work then reheat it on the stove on Friday.