Started with.... Pork Shoulder Roast. 2 1/2 Lb. Tri-Tip roast 2 Lb Taters Cauliflower 12 hrs prior, mustard and GrillMates Pork Rub on the Pork Shoulder Roast and into fridge. Smoked Pork Shoulder Roast in MES 7 hours with hickory. Saved drippings in a pan with a little water under roast for re-heating later. At 165F foiled it with some spray and heated 3 hours to 200F. Removed & wrapped it (still foiled) in old bath towels in insulated cooler. Rested for an hour before we pulling it in large chunks. Back into smoker with hickory for an hour to increase the smoke flavor. Attachment 22922 After re-smoking 1 hour to increase the smoke flavor. Attachment 22923 Tri-Tip 2 lb. Smoked on MES 7 hours to 155F for Med Well with hickory. Foil for 30 minutes. Thin slice. Very good. Attachment 22924 Also, Twice baked smooshed taters and smoked cauliflower 5 1/2 hours with hickory. Chopped and added, sour cream w/chives, onions & garlic sauteed in butter, topped with shredded Cheddar cheese. Attachment 22925 Mighty good eatin' Credit to all on the SMF who taught me how to do this. .