Pulled Pork on the MES. Qview

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bud lite

Smoke Blower
Original poster
SMF Premier Member
Aug 20, 2008
130
13
Joplin, Mo
1st try at Pulled Pork. 5.5 Lbs Pork Butt Roast Bone In.

Thanks to meowey for this article on Basic Pulled Pork Smoke.
http://www.smokingmeatforums.com/for...ad.php?t=57139

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12 hrs prior to smoke, applied mustard and GrillMates Pork Rub. Back in fridge.
Smoked with hickory at 225F-240F for total of 9 hours. Did not stall.
Rotate roast 1/2 way thru the smoke. MES is a little hotter on the right side.
Sprayed it every hour with a 3 to 1 mix of apple juice and Captain Morgan’s Original spiced rum.

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At 165F double wraped it in Heavy Duty aluminum foil.
Put some of the spray in the foil to help braise the meat.
Put in a pan in the oven set at 250F.
Continued to cook in oven until the internal meat temps got to 200F ( 4 hours. )

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Removed foiled meat from oven, wraped it (still foiled) in a couple old bath towels and
put it in insulated cooler to rest for an hour before we pulled it.

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Bear claws not needed. It fell apart.

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This gets a 5 star rating in my book.

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Definately a 'do again.'

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Glad your smoke turned out so well. The "Hot side" of the MES is annoying. I can't help but wonder if they would have put the top vent on the left instead of the right, if it would even the heat out a little.

Anyway great smoke!
 
Good looking smoke. Thanks for the pics.
 
Very nice smoke. PP sammies are a staple here. Sure the arteries are clogging up.
 
What he said. Nice job.
 
There is nothing better than Pulled Pork!!!  Good looking Pulled Pork.  Now for a little sauce and you're in business....
 
I bought a 16 pound two pack of pork butts @ GFS. They each weighed in at 8 lbs. I smoked the first one & it came out great. I wanted to slice it more then pulling it however there was very little slicing and a whole lot of pulling. I froze the second one & one month later I smoked it up. The first one had the bone right in the middle & the second one the bone was at one end. The second one had perfect slices & not much pulling. Both were smoked the same way (temp,time,

rub) & they were both great. Question: Why the difference?
 
All I know is, if you want to slice your butt just cook it to 175° F. The butt will be fully cooked but it won't pull. I found that out by following the instructions that came with my 30" MES. I later found out on this forum that if you want to pull your butt you have to cook it to at least 200+°F or it won't pull. Maybe your first one actually reached the magical 200+°F and then cooled down some before you noticed it.
 
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