I've never stopped a smoke before the meat was done and refrigerated until a later time and finished the cooking process kwkk. I'm not calling you out for being a "sissy" or anything else for not being able to stay up to finish. I'm just worried that there might be a bacteria issue with that. Scares me a bit.
Looked great though! Glad it came out good! In the future give yourself 2 hours per pound as a high end ballpark time and you should finish early!