Get a new thermometer, maybe. And/or make sure you're probing the right area where it's the thickest and not near the bone.
You shouldn't have much or any resistance at 195. I usually remove and rest at 190 and it'll climb a bit more.
If you take it out at 200+, you'll still gain another 5-10 deg easily while it rests. If your thermometer was off by let's say just 10 degrees (not too hard to believe) you would have mushy 220 degree swine. Fridge may not save that. I'm sure it's still delicious, but mushy is not the best, obviously.
Try to do a calibration on your thermo. If it is off, either replace it or at least get a good idea where it's really at.
Masterbuilt Electric Smoker / Weber OTG 22.5 Smokenator / Modded ECB