FTC is: foil, towel, cooler. Take (especially pork butts) out after reacing an IT of 185 and wrap them in foil then a towel and put them in a cooler for up to 6 hours.
The cooking still continues and the distribution of juices that occurs at this stage is essential.
When you retrieve it watch out, the BB will literally fall apart.
And yes, I make both the NC and SC dipping sauces from scratch. They are both relatively simple. 30 minutes cooking time tops.