my first overnight smoke!

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.

I know this is not a chili thread and I ain't wanting to start a fight, but I just gotta put in my 2 cents.

Chili is made with ground beef or venison. No pork, no chicken, nothing 'cubed'. Sometimes it contains beans, but not in Texas, unless you wanna get whupped. Some folks use beer, wine, or tequila in their chili. Chili always must contain green or red chilies, or both. It does not have to include chili powder. Chopped onions and garlic, cumin, tomatoes included.

Chili as we know it was invented in the south and ruined elsewhere.

Yes you're correct GLH, this isn't a chili thread

As long as you're talking about smoking the meat before you make chili or making the chili in your smoker, just start a new thread so we can see the sparks fly.

If you don't know it is spelled chile, not chili, you don't know beans about it or what goes into it. :^)= Come to New Mexico and taste some real genuine chile. You won't argue about what goes into it again. Well maybe whether it should red or green, but that is the state question. And it makes holiday get togethers interesting. No family I know of is unanimous in the choice. Posole is a Christmas Eve tradition here, maybe I will try to smoke it this year. - Duffey

Chilli bullcrap is like wine bullcrap.

You like armadillo chilli fine.
You like
ground meat fine.
Red wine with fish?
So what?
We need to grow up....
dick

Have you found anything to use the leftover pork for that you have liked. You could just freeze it and use later.

I agree with Okie, obviously!

So who volunteers to start a chili making thread?

Ok then...

We need another volunteer to start an English language/spelling thread in order to sort out the correct spelling and usage of chili/chile.

Use that leftover brisket to make a batch of chili.

[QUOTE]Originally posted by shtrdave:
Have you found anything to use the leftover pork for that you have liked. You could just freeze it and use later.[/QUOTEY

Yup.
I made a batch of chili/chile using equal parts pulled pork and chicken.
Couldn't find an armadillo !
Froze the balance.
dick.

You are welcome to come down here and hunt armadillos in my yard any night you wish! They are known as 'possums on the half-shell' here. They are a natural carrier of staph and leprosy.