1st pork butt, but didn\'t wait til it was 200 deg

I smoked my first Boston Butt (6lb, bone in) this weekend and probably listened to too many people in the process. I was told expect everything from 8hrs to 18hrs. I kept the egg around 230 and used a rub recipe from Alton Brown. I had the probe in it and thought it got out of that 160-180 zone because it got as high as 187 but then it dropped about 14 degrees. Then when it had been 12 hrs and 30 minutes my father in law, wife and friends all were getting very antsy and wanted me to check it. I relented and cut a hunk off (meat temp was 180). It was great! Tender, juicy and fell apart. I wrapped it up, let it rest, some then we ate it. I can't imagine it being much better. Obviously people on here know more than me, so how much better could it be to leave it on there for hrs longer to get to 200? Most of my family and friends think I'm crazy for wanting to leave it on until it hit 200 degrees.