So this is my first little guy (that I have done completely by myself) he was only an 8 pounder, which I figured would be a good size for my first one. I had made a homemade ginger applesauce so I mixed that with a little spicy mustard and used that to make the rub really stick to the meat. I picked up the suggestion of using mustard to make your rub stick from someone on here, I can't remember who though. I made sure to keep him all nice and juicy by alternating using a bbq sauce mop and by spraying the little guy with a balsamic vinegar/pineapple mango juice mixture. The picture about was from when I had about 2 hours left. Unfortunately by the time I got it all cut up and ready to go I forgot to take a picture and then it was gone. But everyone was really happy with the results! can anyone tell me how you really get that crust on your smoked meats? I really liked mine but was disappointed that it didn't have that crust.