Sorry for the late reply, my excuse.... I have roofing contractors working all day on a Sunday!
Long cooks like pork butts and beef brisket can be forced only a small amount to hurry thru a stall. But you never know how long one will take. Normally a 10 lb butt with no crutches I figure about 18 to 22 hours to cook. Last month I had a butt cook in 13. You just never know. You just have to be patient and wait for the meat to tell you either by electronic indicator or by physical testing.
I use both as most here do. But when I first started long ago, it was physical only. Use something, toothpick is common, and poke the meat and check the resistence. Do it every time so you can see which resistence gives you the meat you want. Pop always used a screwdriver cause it part of his pit equipment...LOL
Forc pulled meat you want little or no resistence, I think most say the resistence of warm butter. Its something you'll learn.
Again sorry, I wasn't ignoring you but overtime contractors get my first priority I am sure you understand.
So...... hows it look and did you have enough patience?