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I bought a 7.5lb pork butt from Walmart and after applying a dry rub placed it in my cs55. I had seasoned the 55 earlier in the week. I set the temperature to 225 at 9:00pm last night and used a temperature probe with 2oz of apple wood from CS. At 6:00am this morning it was at 178. At 8:30am at 192. At 192 I wrapped in foil for the final 45 minutes or so (yes....I had to sample it to make sure it wasn't poison!) It is delicious and falling off the bone. My only observation is that I possibly should have used a little more apple. One chuck wasn't quite enough for me. To be fair, I am used to using mesquite and we all know how strong it can be. I really am pleased with the results. I have taken notes so that I can replicate what steps I took. I ready dozens of posts in the forum and I appreciate all of the input.
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I agree with Wheelz, about 6 oz of hickory especially for 7.5 lb.butt. I even have added a chunk at the 6 hr mark of a pork butt smoke. It is better to start the way you did first than to ruin something and get disapointed. Look at the 101's as there is an excellent basic knowledge on each type of meat and what to do, then you can always add your own touch on later smokes.

Wood amounts for slabs of ribs or poultry are something else as they really take on a lot of smoke so be careful there. I have never had to foil a pork butt except when I take it out and let it rest when it is done.
Since you like mesquite, hickory will likely do you fine, but I would suggest trying a 50/50 mix of hickory/oak, and then dropping the % oak until you get the taste you desire. Oak works great with pork and is what many of the old time BBQ joints use in NC, either alone or with hickory.

How about entering your location on your profile. It would help people give you better information.

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