Looks just right to me. I don't understand why people worry about dark color on a pork butt/shoulder when it's gonna get pulled and mixed together anyways. That dark tasty bark is the best kind. The mixture of the dark bark, light n dark pork meat and pink smoke ring creates a visually appealing image, and it tastes good too.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)