No pics, but it turned out alright. I definitely learned a lot. The meat was just shy of 10 lbs. I woke up at 530 to put it on the smoker only to find my temp had dropped and I needed to bring it back up so the meat didn't go on until 630. I ran out of time and pulled it at 630 pm at about 195 IT. Parts of the pork were super tender but others not so much. Nothing too bad but it certainly didn't fall apart. Next time I will start the night before and cook to around 205. Then I'll let it rest until time to serve. I used jeff's rub and I have a question. How much rub do you guys use? Per jeff's recipe the rub makes 2 cups and is good for 2 racks of ribs. How much would you use on a butt? I used just shy of two cups, doing what I thought was a thorough job of applying it. I could barely taste the rub when it was time to eat. not saying this was a bad thing as the main flavors were the meat and smoke, but I am kind of wondering the point of doing flavored rubs. I think next time I'll just use salt, pepper, onion, and garlic powder and see how it turns out. Edit: Also, I threw a roll of sage breakfast sausage on with the butt for breakfast yesterday and that turned out great!