I didn't remember to take picture of the final product, but they came out looking nice. They were a little dry though. Very tasty and tender, but the meat wasn't as moist as I was expecting. The Bobby Flay slabs, had the best flavor. A little heat, but not too much. I'll definitely be using that recipe again.
Next time, I think I am going to shoot for lower temps. My goal this batch was 140F, but for a good portion of the smoke it was closer to 160F.
Also, I used foil baking pans for the second stage of the 2-2-1 probably didn't have enough liquid in them for the size they were. The cooking times were actually 1:50-1:45-0:45