I didn't think to take pics, sorry. Just was so proud of the meat I had to do little boasting. Got a fresh cut 10 pound shoulder, rubbed it in mustard and my homemade sweet and spicy rub. Set it in the hickory smoke at 195-220 for about 10 hours, then in a foil pan with apple juice, apple cider vinegar, and butter and honey drizzled over the top, covered for another 8 hours. Meat temp got about 185. Let it sit for about an hour. Oh my freakin' goodness. Couldn't stop "taste-testing" it. Serving it up with fresh made slaw on sweet Hawaiian bun! This was just a prelude to next week's graduation party. Just wanted to thank the old forum members for all of your advice over the years. I don't know how I could've made it this good without y'all.