Hehe, Kelvin...you're definitely bit by the same bug we are, and there's no cure - sorry!
You can hold in the cooler (or cambreau) for 3-4 hours with no problem. You can also double-wrap, and place back in the smoker at 140 for a longer period. The idea is to keep the meat above 140; it's no longer cooking, and that is the "food safe" temp. If it's wrapped tight, there'll be no loss of moisture or anything.