I did sliced pork butt, for the first time, Sunday. I actually intended to take this brined butt to 200 for pulled pork, but just couldn't get there (due to the issues I was having with the prototype electronic #2). Out of frustration, I pulled it out at 170, let it rest for 30 minutes, and sliced it. It was good! For the first time, also, I failed to take pictures! No excuses, but I got caught up in the Super Bowl and just didn't get it done!
It was very juicy (the brining always helps with that), and, of course, has a lot more fat than a loin. The taste was great, and was pretty tender. I can't say if I like it more or less than pork loin - it's just different. Both are great, in their own way. I use a different brine on loins, so they taste different.
Yours looks great, Ray!