Hmmm- first- Another thing before the temp question... I notice <I think> you have poultry over other meats on the smoker. This is a no-no, due to the raw poultry juices falling on the other meats. This relates to the temp question: As you MIGHT be pulling out let's say a beef roast around 140° for a rare-ish roast... if it has the poultry juice on it, that juice will still be considered "raw" as poultry MUST be taken to at least 165° measured internally deep ion the breast or thigh meat.
All meats should be rested before carving as far as I know.
How was the flavor? I'm still a bit concerned about the appearance of that smoke and color of the meats in that pict.