Here's the scenario, I just removed a pork picnic shoulder from it's 36 hour "bath", my sous vide ran at 140 degrees. Now, what I'm thinking, instead of pulling right now, I put it in the fridge. Tomorrow I will put it on the smoker to see if I can get a bark on it and some "flavor". Has anyone done this yet? Tell me if it sounds plausible or not... thanks.