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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