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See that reddish tinge around the outside edge of the meat? You can only get that by true smoking of meat. Well, you CAN cheat...but it's a characteristic of good low and slow cooking over a wood fire.... here's some more info: http://www.smokingmeatforums.com/for...40270#poststop
Lenny, check the 3rd pic. See the pink penetration from the outer edge of teh meat workin its way toward the middle? Thats the smoke penetration, i.e. the smoke ring.
Devildog, I'd say you FAR from massacred it! It looks great! Gotta let us know how it tasted! I'm tossin you some points cause it just HAD to taste as good as it looks, and for a newb at butt smokin, that's a nice smoked butt!!