Just pulled a 6-lb. boston butt and slopped it with sauce. (Wish I had a picture, but the picture card is full.) The meat tenderness approaches the ridiculous stage (close to the "ludicrous" stage, really... for those who watch Mel Brooks movies).[p]Anyways, the question: Just under the cap o' fat, the meat was mostly pink. Is this a sign of the meat being under-done, or is that from the smoke? The meat thermometer read 200° and I don't believe it was touching the bone. I did a butt last week that didn't look this way... but it wasn't this tender.