Yesterday we ended with this.
After an overnights rest in the fridge, I pulled it out at noon and skimmed the solidified fat off the top and added 1/2 gallon of water and back on the kamado it went for another 4 hours slow roast at 300, degrees. Here are the results after a strain through a extra fine China Cap.
It's back in the fridge till tomorrow when I will skim the fat and prepare the TD entry dish!
Thanks for lookin,