Fine looking flat, Ed! Bet it tasted as good as it looks! As far as timing goes for pork...I started out with the 1 1/2 hour per pound rule, but have consistently been fooled. I've found about 1 to 1:10 per pound. Maybe it's just the efficiency of the #1, but that has been pretty consistent for me. It's how I plan my cook times for large cuts, and has worked out pretty well, so far.