I was so excited to try a boston butt on my smoker, after great luck with chicken, ribs and jerky. I wasn't prepared for how long it would take! I started it at 12 and took it off at 10:00pm(I was exhausted and had to sleep!). It had just reached 170 and I was shooting for 185 for pulled pork. I was wondering if there is a way to continue cooking it to reach the pulled pork consistancy or if since I refrigerated it, I am stuck with slicing it.