When I cook extra butts, briskets, etc--I pull/chop/whatever and put in aluminum pans. Each pan is loaded shallow, no more than 1/2 full.
These are cooled for a bit to near room temp and then into the freezer for a couple of hours.
Quick chill and does not have enough residual heat to drive the freezer temp up much, if any.
Then vacusuck or whatever I plan for storage.
Works for me.
Your meat should be just fine the way the timing worked out.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.