I just got home from work. The guy I smoked it for really liked it. I don’t think that he was just saying that to be nice because he asked me if I would be willing to dry cure & smoke some hams, and make some BBQ out the shoulders of the pigs he is raising. I didn’t get any pics because he picked it up when I was sleeping .Truth be told it didn’t look very pretty because of the bacon wrap and lack of a rub. It did have a nice smoky color. I pulled some off after I took it off of Buford and placed it in a cooler, IMO the flavor was good but I wasn’t really happy with the texture, I don’t know if it was because I foiled at 130* ,or if I overcooked it or if it was the particular piece of meat. I’ll take the blame though . The lack of any noticeable fat on it really scared me. He seem to be genuinely happy the way it came out. I think it could have been better. The chickens I had on with it came out good. No pictures because to the batteries thing and my wife and kids torn into them. I would like to thank everyone for their input. It was nice to have people to bounce ideas off of and this cook was a good learning experience.