You want the clean, moist muscle fibers and bark….the parts you would enter in a pulled pork competition.

The gristle and weird stringy muscle fibers are not preferred.

Ditch the rice and replace it with mac and white cheese.

Thank the lord I'm only part coonarse, for I couldn't have stood a full doze of the shizzle. On a side note, it ain't dirty without chicken livers in it. That does look fair to good for a Texan dish though.

I know it’s not authentic without chicken gizzards, liver, and heart…..and pig neck blood.

Looks like a ready bake oven smoke, not seeing a hint of pink from good smoking. You’re going to need lots of beers with that.

Side note: pellet smokers are ghey