I think that even if you pull it straight out of the smoker, IF IT'S DONE, it will still pull fine. The only thing you'll notice is a lot more juice escaping. I just pull it in a pan, though and just toss the meat in the juices so they get distributed back in among the meat.
This happens often with vending for us. Sometimes we can't wait and the butt just needs pulled because demand calls for it. It all works out.
A longer rest is certainly a good thing so the juices naturally distribute themselves. Kind of like cutting into a hot steak right off the grill vs letting it rest, but not as critical I don't think.