I'd wait until you are through the stall before worrying about slowing things down. When you get to that point, you can drop the chamber temp in your smoker, or, if that's problematic, just pull the shoulders off and stick them in your oven at a lower temp.Already at 162, these are cooking much faster then I thought. I need to serve this around 2 or 3 pm eastern time. Is there any way I can stretch this cook out? If not, what steps should I take to reheat? Should I rest them a few hours and pull, or reheat before serving and pull then then? Panicking