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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.
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!
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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.
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!!! Big Grin

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.
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! Big Grin
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. Confused
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.
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
[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

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

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