Sorry but no pictures.
Butt was 205 when removed from egg, i rested for 2 hrs and then pulled.
Separated the juice and fat, poured over the pulled meat.
Family is happy. :)
The texture is different from low and slow. It is firmer.
Pork is juicy. Next attempt will use some other liquids with the ACV.
If you add a finishing sauce to this, i dont think you would tell the difference between low and slow.