Grabbed the hog by the horns and stuck a rubbed 7.5
pork butt in my 55 last night at 7:45.
It had rested rubbed in refer since daylight.
Set temp abt. 220f. 4 oz wood mostly apple.
I slept thru the dreaded plateau and this morning at 7:25 when the Taylor said done at 200f i opened her up.
Wow!
Call me a believer in the CS.
Falling apart tender, lovely bark, juicy to the max,tastes like pork with a hint of smoke.
Dare i say perfect?
I have stowed the treasure wrapped in foil and a towel in a small picnic cooler where i'm sure it will be fine till noon when we attack.

Many thanks to the many here who have given generously of their experience.
Special thanks to MainleyDave who's straight forward approach at his site offered me much encouragement!
dick.

Such a deal! Congrats, and how was lunch? Brian

Love to hear a good success story, so let us know how it tastes!

Congrats!

Dick, that's great news!!! Sounds like your friend made the right choice. Are you getting used to the smoke flavor or did you clean the smoker?

Jim.
My friend used the 55 for 10 years and it looks no more than seasoned.
He was a very meticulous German!
Regarding smoke i am simply using very little wood.
I was pleased by the Pork butt because it tasted like PORK.
As i mentioned i used only 4 oz of wood and most of that was apple which seems very light.
I doubt i will ever be won over to a strong wood smoke flavor but i'm coming to appreciate the long slow roasting.
Best.
dick

Dick, I'm surprised by you considering 4 oz of wood as very little in a CS. I would think of one small chunk of wood as very little. I have only recently started to use apple and cherry. It is a lot lighter in flavor. I'm slowly adding more to get more of a smoked taste. It is definitly a learning experience.

Is this the same Mr Jig that argued the dreaded plateau when he first inheireted the 50...?

Way to go Dick! I'm proud of you. As stated before, patience is key and it finally paid off.

One little bit of advice; When doing an overnight smoke, set your temp to 180˚-200˚ and your butt will not be done quite so early, unless of course that's when you want it. Traveling thru the plateau at a slower rate (longer tome in the plateau) allows a liittle more fat and connective tissue to break down.

Congrats!!!

Sounds great, hope you get as much use and enjoyment out of it as your friend did.

I am grinning like a possum here Dick! Good job!

Wheelz.

I'm sure that's the way to go for overnight.
There is so much variation on temp/time guidance that one must simply pick one and as is said here often, "when it's done it's done".A 6-7 lb butt calls for as few as 8 and as many as 16 hr! Seems to me my probe Taylor was vital.
The roast held for 5 hr in the small cooler and was 130f when we ate.

Now guys and gals having eaten some pulled pork sandwiches what do folks with a couple of pounds of pork shreds do with the rest???
Perhaps you could make some serving suggestions for leftovers?

Here is another question.
The id plate says this is a smo 55 manufactured in 98.
The paperwork says it's a 55.
The smoker however has a black exterior and looks like what is now cataloged as a 50.
Seems odd.
Best.
dick

quote:

Originally posted by mr jig:

Now guys and gals having eaten some pulled pork sandwiches what do folks with a couple of pounds of pork shreds do with the rest???
Perhaps you could make some serving suggestions for leftovers?

Pulled pork is fantastic in baked beans. Makes a wonderful replacement for ground beef in chili. Tacos. Enchiladas. Stew. Eat it right off the plate like a roast beef with potatoes & gravy. Experiment & have fun!

Wheelz.
Worthy suggestions all but i must ask,does anyone really put ground beef in chili except in cans?
Thanks.
dick.

Mr. Jig -- If I were a betting man I would wager that better than 75%+ of Americans believe that chili without ground beef is "NOT" chili. Personally, in my circle of friends, I can name two who actually use cubed beef or chicken or no meat at all. Yep, all the rest will use ground beef! Just the way it is, right or wrong.

Wheelz.
I had no idea.
Ever try chicken and italian sausage ?
Yum!
dick

For chili I will use ground beef and sausage, as well as cubed beef and pork.

As for the leftover, works great in spaghetti, you could cut back on the tomato sauce and add in some BBQ sauce. I like it in my omlets, great on salad. If it doesn't have sauce on it, I have made salad as in chicken or tuna type, with mayo and sour cream some relish or pickles.

I don't eat cornbread that much, but I think it would be good mixed in the batter.

Would probably make good addition to vegtable soup.