Here is my thoughts on resting more than 30 minutes on the counter...
If you grill off a 2" thick Rib Eye Steak to the perfect 130°F Med/Rare. Do you wrap in foil and Cooler rest 4 hours?
How about that Rockwell Painting, Thanksgiving Turkey, with Crisp Golden Brown Skin? Does that get better or more Done wrapped in a cooler 2 hours?
What about the perfect Flakey Crust Apple Pie. Does IT need an hour or more in double wrapped foil, towels and a Cooler?
NOOOOOO!!!!!!
So if you Low and Slow smoke a Brisket or Pork Butt to PERFECTION and it's done Just Right, WHY do we see post after post of guys insisting that Perfection needs 1, 2, 3 ,4 hours in a Cooler to get the meat done.
Are you achieving more than Perfection in the Cooler?
Is the meat getting more Done than "Just Right " Done, as it was 4 hours ago?
I don't get it and I would love to see info other than, " That's the way my family has done it for generations, " to support the need for Resting, " Perfectly Cooked Anything " in a Cooler to make it Better.
To answer your question, BB...Any meat you Insulate with a Internal Temp higher than 130-140°F, will result in continued Collagen breakdown, aka Cooking to breakdown connective tissue, and will go from Perfectly Tender to Falling Apart and eventually, Mushy. This is why we say to get the Brisket to Probe Tender. Sufficient Connective tissue has broken and we are at the desired tenderness. The meat is DONE!
If you must Cooler the Meat, traveling elsewhere, guests have not all arrived, your timing was off and your meat will be done 4 hours ahead of Dinner time, by all means, Wrap and Cooler. BUT...You have two choices. Pull the meat 10+ degrees shy of the desired IT, wrap and rest, involves some risk of missing the mark one way or the other. Or, cool the Exterior to an IT of less than 140, THEN , wrap and rest in the Cooler as needed. The latter method cooks until Done than holds the meat relatively hot. The first method gets the meat out early and let's Carryover, finish the cooking until Done...JJ
NOTE: Cooling to 140, maintains Sterility.Wrapping, with clean hands and Coolering, seals the sterile meat from Contamination. There is nothing to worry about if the meat cools below 140 in the next several hours.