If your smoking temps were relatively low, your final pulling temp can be lower. If cooked faster/higher, then the meat's internal temp will have to go longer before it's as tender. The ending temperature spread may be as wide as 10-20 degrees internally, from what I understand.
The timing of all that may impact if you keep going low and slow indoors (crock pot) versus hitting it with more heat (oven).
I think the moral of the story here is that it's not easy to rush BBQ. Time saved in one place tends to become time used elsewhere.