That looks great, and congrats on getting it to come out right! I am terrible at smoking meats.
A friend has a charcoal grill with an offset smoker. The last time I tried to use it to do smoking, it turned out so, so bad. If I recall, I had beef ribs, country style pork ribs and a small beef roast (I don't recall the cut right now). The unit has a temp gauge on it with an indicator for various cooking methods (grill, smoke, a few others). So I had it around 250-275, which was a challenge at first, then had an issue with getting the "thin blue stream of smoke", my wood had quickly advanced to actual charcoal, apparently. I had soaked 75% of the wood chunks we were using, and had a single layer of charcoal briquettes to keep enough heat in there so the wood would burn.
My attempt turned out to be bizarrely overcooked, tough, and dried out. It was at that time I decided my next attempt at smoking meats will be with one of those complete "set it and forget it" style smokers, with the auto wood pellet feeders and everything. lol
If I ever try again on his smoker, I'll have to remember to bring out my leave-in meat thermometer. It would have prevented overcooking, but not sure if it would have fixed the other two problems.
If I want to do smoked-flavored bbq stuff, I cook pork shoulder chunks that I've seared in my pressure cooker with "liquid smoke" and the prerequisite amount of water (heavily seasoned), vinegar, and a few other things. Comes out well enough that most people don't know I didn't put it in a smoker - until they start looking for signs of bark or the smoked-pink-band. lol