It should be fine for sammiches as long as you slice it deli thin across the grain. Removing around 130 would of been better though.
On the rest, I'd let it sit on the counter for 20 minutes or so before wrapping in foil or whatever. That will give the meat a chance to cool down and relax a bit before the wrap. Should help keep carryover to a minimum.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)