There's a fair amount of variation by meat type, size, shape and how you handle the resting. Generally, the larger the cut and the better you insulate it for resting, the more it will carryover. it' not just about carryover though. It's also about keeping the juices in the meat by not carving it too soon.
A steak 3-5 degrees in 10 minutes, an 8 pound roast 10 in 30 minutes.
Tenting with foil is probably the minimum you should do. If you smoke a brisket or pork shoulder, a rest in an icechest (no ice of course) is often an hour. If I'm going to serve the brisket or shoulder soon rather than holding for a long while, I prefer to rest it in two paper grocery sacks overlapping the open ends together. This gives good blocking of airflow but lets moisture move more so the bark doesn't suffer so much.
For a pot roast, whole chicken, and things on that scale, I often just stick them in my microwave. Not to microwave them, rather so that they're out of the way in a closed sealed environment. I do the same for any bread dough that is rising.
Try out a few different methods and see what you like. You can then start monitoring temps more closely and see how your preferred methods affect the carryover more exactly.
