Six pork shoulders now on smoke for 10 hours. The first three hit 205F and they are wrapped in foil and towels. The other three are coming up real fast! (I LOVE it when they go off "the stall"!) My question is: I don't need these until July 4. Can I freeze them now and pull later, or should I pull 'em all now, then freeze? I think I know the answer Thanks for your help.