Don't foil to target temp. Pull the foil about 3 to 5 degrees short and put the roast back in the smoker. Don't add fuel to the fire and let the fire burn out with the roast still inside. This is where I let my meat rest. It will stay warm enough in the smoker to rest for a while. I usually glaze my pork shoulder at this time. It makes for a nice sweet and smoky glaze.
Peoria CC 48 Stickburner, Daniel Boone(Green Mountain Grill), Char Broil Gasser, Cast Iron Dutch Oven