Thanks! I'll admit we did take a few slices off the end before it went in the fridge. Colour is good, it's got that nice pastrami red colour. Flavour seems good, just a hint of spice from the black pepper in the rub. Son likes it. Hopefully it'll be just as tasty or better once it's sliced up.
I was surprised they went that quick. When I stuck the probe in after 4 hrs the meat was at 142 internal, and I thought... oh well, this may take a while. When I went back about an hr later it was 163, so I left and came back to check around 45 mins, and they were at 184. I thought, that's good enough for me!!
I think because they were 2 small pieces, it may have contributed to the quick smoking time.
Anyhow, here's a pic of the one piece all sliced up;