I have learned so much in this forum, thought I would post my first results. I rubbed 2 7.5 lb. pork butts on Friday and put in the fridge overnight. I used the rub that starts with 3/4c paprika, but doubled the sugar from 1/4 to 1/4 brown plus 1/4 white. I put the butts into the 055 at 5:15 pm Saturday and then went out with my wife and 2 boys. The butts were at 39deg. when I put them in and I ran a meat probe thermometer in each and out the smoke hole. I woke up at 5:00am and checked the temp...they were just at the plateau 163 deg. I went back to bed. I pulled one out at 11:45 at 193 deg. while the other was about 8-10 deg. behind. I pulled the 2nd one off at 12:45 at 193 deg. I wrapped them good in foil and put them back in at 140 deg to hold. At 3:00 I pulled them out let them sit 1/2 hour and then pulled. They fell apart easily were very moist and had a very nice black/brown bark. My 9 year old took a piece and smiled and said that was the best meat he had ever tasted. My little guys or not very fond of steak. I spilled the finish sauce over the meat as I pulled..the one with the apple juice that simmers for 15 min. We will have sandwiches tonight on white bread with a salad on the side. I did not open the 055 once to peak until the remote said 193 then I went in with a taylor instant read digital and everything was fine. It seemed odd but the bottom butt finished before the top. They were on the 2nd and 4th shelves. I am going to repeat this next Saturday for my sons 7th b-day party. I am relieved that they turned out so well. Thank You for all the insight.
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