I presently have 2 each 9.5lbs picnics on my large BGE. Started last night at 11:00pm. Cooked til 1:00pm at 194 degrees. internal temp now at 161. I've stoked BGE to 260. My question is "what now?"..just patients? I was reading that I need to get internal temp up to 200 to have pulled pork. Do i need to stoke egg temp higher? will I be able to eat it tonight? Any help would be appreciated. Thanks in advance.