thanks for the replies guys - thought no one cared at one stage as my thread got pushed down below all the newer ones (serves me right for not mentioning q-view in the thread i guess)
Next time im definatly starting pork alot earlier, i would have loved to get the internal meat temp over 200F, but had to suffice around 193F-ish.
It was funny listening to other poeple that live in my complex walk thru the main gate and hear them say "AWwwww wheres that smell coming from" ... usually backed up from a different voice asking "i wonder what its from" - then you have me with a huge grin on my face leaning back on my deck chair with beer in hand.
Pulled pork sammies we had for lunch on sunday and monday - finishing sauce absolutly awesome with the chunky/pulled/stringy meat on bread.
Didnt entice any wildlife into my apartment garden thou
and ps - yes thats my noggin in one of those pics (i need a haircut, im not usually a hippy)
double ps - anyone got any thoughts on how i mentioned if was to do the same cut again id prolly fillet the pork neck in half lenthways for a quicker smoke, and to have more bark. would i techincally loose more meat than i if i kept the cut in-tact (coz of meat shrinkage etc).... ?