Well, to tell the truth, I've done better. Don't get me wrong, it's still very good, much better than any BBQ joint that I've been to. For one thing I think that I did not pull them soon enough. I pulled the smaller of the two at 203° like I normally do, seeing the doneness of the first one I immeadiately pulled the second one, 200°. My guess is that the dry brineing caused accelerated cooking. The only other major difference is that I used Memphis Dust instead of my normal rub. I did not get any pictures during the cook but here is a picture of the final product ready for vacuum packing.