Now that was a fine looking butt you have there Wing dude. I don't think it was smoked to long for that is a fine looking bark you have on it too. for your first smoke and there will be many more believe me.
I remember I was very nevous when I did my first smoke. You did not give us details though. What wood did you use to smoke the butt? At what temp? How long? Did you run into issues? Was there beer involved? (Okay, that last question is paramount to the smoke. Period. )
Man you went all out with your first smoke, me and buck futta were a too worried about buying a pricey chunk of meat and killing it so we just did bacon. Looks amazing though! Bet those were some awfully tasty sandwiches.
Details on the cook...Rubbed the meat with the soccor rub fm the vb website, thur night put it in the fridge. Put the meet on the smoker at 5 am Friday morning. Kept the temps between 230/250 with a target of 240. Smoked using charcoal and 5 hickory chunks..for 15 hrs...till temp of 190 and 8pm. Wrapped the butt in foil and set in cooler for 45 min.. Then pulled half the meat in bowl then other half in bowl. Combined both halves and juices in one big bowl. The meet was very moist and juicy. The bone literally pulled right out with a slight bit of resistance.
My 22.5 WSM looked just like that, brand new in the living room. But now it is well seasoned and on the deck. Trust me, your smokes will get better and better on that WSM. The pulled pork looks awesome, good job.