1st going to try a butt

Load the woodbox with wood and smoke only for 6 hours or so set on 225*, for the first seasoning. The butt will be for the pork seasoning and may or may not be real good this first time. Put it on the lower rack, middle shelf. You will see what I mean. Better allow 12 hours cook time. Bone-in usually cooks faster than boneless. The bone will act as a 'heat conduit' and help the inside to cook faster. (my theory?) Nope, no need to open the door. Start it out on 225*, let it go until you get up the next morning, turn it up to 250*, let it go until you get to 195* or so. No need to foil in the smoker as it is a moist cooking environment. If it is done more than an hour before you are ready to eat, double wrap in HD foil, then double towels, then in the smallest cooler you can fit it in. You can preheat the cooler with hot water. It will stay hot for hours like so. You can put your remote therm probe in it and shut the lid on the wire in case you are paranoid about it going under the magic 140* number. T'would take a few hours for that, I wouldn't worry.

Take good notes, experiment, HAVE FUN!

uzzi,my 6.5 pork butt took 17.5 hours. i started it at 200 until it got to an internal temp of 145.that took about 9 hrs.i than raised to 225 which brought the internal temp to 165,that took about another 6 hrs.when the internal temp got to 170 i turned up th e temp to 250 which then brought the internal temp to 195 that took about 2.5 hours.it was the most unbelievable pork that i had ever tasted.i used the cs rub and added a little emrils essence.
yoy cant mess this up,it will come out perfect.be prepared to have the best pulled pork ever.i also used the cs bbq sauce.i have to go my mouth is watering all over the keyboard!!!
bbq for me and you!
Fumo

Thanks guys, cant wait to try er out on the weekend, I'll let you know how I make out. My initial plan was to start it at 10PM at 225*, but now I'm thinking I might start at 200* instead, it will take longer, but thats fine, in the morning when I wake up, I might move it up to 225 till its done. That way, it will likely be done closer to meal time than way before, or who knows, maybe I'll change my mind in the morning too......I'll just play it by ear, see how its going

Just an update for those interested. My first butt is in the books! Took 17 hours at 200* on the SM050. Pulled it out at 194*. Kinda what I was expecting, maybe a bit longer. Didnt open the door once during the process.....hard not to peek and see, but not really a big deal with using the remote themometer, at least I knew it was cooking!

Took it out, sprayed with apple cider vinegar, double wrapped in foil, then in a towel, then into a small cooler, will sit there till just before supper when I "pull" it apart, maybe sprinkle with a bit more cider vinegar and some kind of BBQ sauce for some flavor then onto fresh buns, with a nice side of homemade slaw.....thats in a couple more hours! Out side looks nice and "barky" as I was expecting. Wood box was reduced to a small pile of ashes, again as I expected from reading. Hoping it tastes good, used 4oz of apple wood, so hoping its not goign to be too smoky as we aren't accustomed to eating too much smoky stuff....guess our taste buds will tell us if its a success or not....still have the "spousal unit" looking sideways at me for spending that kind of money on a smoker!! Haha.....men and their meat she says......
Other than range issues with my Maverick, I am overall pleased (taste will determine the VERY PLEASED part!)

Question on the sauce now....assuming you just put a bit on for flavor, kinda like ketchup on a burger? Dont want ot overwhelm the meat, just enhance it, right? Think I saw some kind of Dr Pepper BBQ sauce that looked interesting somewhere, might even try to whip up a batch of that.

Sorry for the long post, and thanks for all the help, been doing lots of reading and posting over last couple days.

Sounds like you did a great job!

I use cheap white hotdog buns and if the Q needs a little extra sumptin I will drizzle a small amount of sauce into the bun, pile on the meat, then top with slaw.

Let us know. Living vicariously.

Uzzi:

Take a look at Smokin's Vinegar mop and serving sauce. (the one with the secret ingredient) It is great on pork at any time (holding, or storing or serving) and you can still add a BBQ sauce at the last minute if you like. We always keep a jar of the serving sauce handy.

Well, the verdict is in, it was super!! Nice smoky flaovr without being overpowering or bitter at all, think it was just the right amount of smoke. Drizzled on a bit of the Cookshack Q sauce, thats all I had in the house, along with some more rib rub. Mixed it up, piled er up on a bun, drizzled a bit more sauce on top, with a side of slaw, everyone in the family loved it, said I could definitely do that again........sweet!
I'm also going to whip up a batch of that virgin mustard sauce, I'm thinking that would go well in a sandwich as well. My 7 yr old absolutely loves it, wanted it for breakfast this AM....only let him have a few pieces out of the container!

Thanks again for all the help!