So I decided to try something different and made Chinese Char Siu from scratch with the help of my wife. We marinated 6 lbs of 2 inch 'slabs' of pork shoulder over night in a mixture of soy sauce, five spice, salt, rice wine and honey. I forgot to take a pic of the meat prior to going in, but it looked like what one would think pork shoulder would look like in a bowl of sauce. Regardless, learning from my first smoke the other day I tried a new approach to keeping my temperature at 225. I used a hybrid fire brick and snake method with some pecan wood and it actually turned out really well. I stayed around 220 to 230 during the whole time and was able to leave it alone for the most part. I think next time I'm going to place more coals for the snake.
My hybrid brick snake
Taste wasn't quite right on and probably going to skip as much wood for next time, but cooked really well