I think what he is trying to say is that taking a hot foil-wrapped shoulder and placing it in the fridge would introduce some danger zone problems as well. Not to mention probably raise the temp in your fridge to where it would not be good for the food in there.
You want to minimize time in the danger zone on the way up (heating/cooking) and on the way down (cooling). The guidelines as I understand them are as follows:
1. From 135°F to 70°F within 2 hours;
2. From 70°F to 41°F within 4 hours.http://www.wichitagov.org/NR/rdonlyr...agecooling.pdf
Having said that, I think he misunderstood the original poster anyway becuase he didn't say he took it from the smoker directly to the fridge.
I would imagine that pulling or slicing and then putting it in bags or on trays so that there wasn't so much solid mass would also aid in cooling to safe temps faster if that was something you needed to do right after a smoke.
Um . . . okay.
I'm not going to touch that one.