B3, congrats on getting your cooker dirty and making some tasty food, even though it wasn't as easy as it can be. You'll get better each time you use it. I agree with Divemaster that it looks undercooked. The first one or two (or more???) that I cooked came out the same way - even though the internal temperature "looked" right. Then, someone told me (Divemaster, maybe) to just use the temp as a guide and not to take it off until a probe (or knife) goes in like butta NO MATTER what the temp says. Best advice I've gotten and now my pulled pork comes out mighty tasty.
Hang in there and welcome to the Brethren!
Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren)
IMBAS Certified MOINK Ball maker
Thanks, Grillman, for the avatar!
And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]