I ran a taco spice/brown sugar rubbed pork butt (for carnitas)in my SM150 last night, 7.5 pounds. I was supposed to rain so I got my smoker under it's big beach umbrella and about 7:30 pm put some red oak and hickory and the pork butt in and let her rip on the "brisket/pork" setting. When I got out on the deck this morning the smoker had just gone into it's holding mode of 140 degrees and the instant read digital thermometer slid in and out like butta. The resulting carnitas a true joy to eat...
Toast up the small tortillas in an oiled cast iron skillet so they blister just a little. Then apply a layer of the carnitas, some "pizza blend" cheese and some Pebre (in this case fresh diced tomatoes, a small diced long thin green chile (seeds and all) half a red onion small dice, a shucked ear of uncooked sweet corn and a bunch of fresh parsley. Add about 1/2 cup EVO and combine.) Really very awesome.