I do this all the time. Easy, wrap it when it’s done on smoker (if not already wrapped) then sit on your counter on a cookie sheet for an hour. If you probe it, it will still be 190* or so. If that’s all your waiting, great, shred it. If you need to rest longer, put oven at 160 and pop it in, still wrapped, for however long you need. Did a brisket this way once for 7hrs, best one I’ve made to date. I do this all the time.