The meat is very pink, which is good, and has a strong smokiness, which I like. I was able, through a slow heat ramp up, to melt off/out most of the fat, and long, slow cooking has the meat just about falling apart, while still having enough body to have a great mouthfeel. The spices are not overly strong, while being strong enough to have permeated the meat with some very nice flavors.
Most of it is in the freezer, but the first sandwich was very, very good. As are the pieces that on the cuttingboard. And the ones I'm snitching from the fridge . . .