Well...here it is. For those who saw my last posts this was a long smoke. The first pic is one of the 6 slabs done. All in all we ended up making over $300 for the A.C.S so my 3 am finish time was well worth it. One question....when I was done, after I pulled it from the cooler, it was still pretty tough to pull...almost like the meat was dry. Any tips to help avoid this? I had one tip to keep it in the cooler longer (only had in for 1 hour). BIG KUDOS TO PINEYWOODS FOR THE HELP THROUGHOUT THE SMOKE!!!! YOU TOOK ALOT OF WORRIES OFF MY HANDS!!!!