I'm not a professional, but I've left them in the foil and placed in a stainless bowl on the kitchen counter until they are cool enough to handle with bare hands. Usually about an hour. No reason you can't leave it in the turned off smoker or stash it in a cooler I suppose, but it will continue cooking longer as I'd think it would take quite a bit longer for the heat to dissipate. I liked the results from just setting it in a bowl, so I've never tried those other methods. AFAIK, the only important thing is to let it cool in the foil (for retention of moisture) before tearing into it, not sure the method used will make much difference - but I haven't experimented either.