While making room for a case of spare ribs that I bought for $.89 a pound I found this sirloin tip roast. It is all rubbed and ready for the smoker. From what I read I should take it to 130 and then put it in the fridge to cut up tomorrow for sandwiches tomorrow. Do I foil this this after a while? Should I put it in a cooler when it gets to 130? Thank you for all of your help.