Christenng My New MES 40" Today

[bgolden49]

I finally decided to try an electric smoker. It was toss up between the Bradley and the Masterbuilt.  Masterbuilt won out. I seasoned it earlier in the week, and today will see how she does versus my Smoky Mt. cabinet propane smoker.

I have 2, 5# Boston Butts that were brined over night, rubbed down with mustard, seasoned with a Kansas City rub.

I put them in at 10:00 this morning set the smoker temp at 225.  Now it's wait and see time.  Spraying with apple juice on the hour.

1 question..... can I depend on the probe ?   Or should I use a different one???

Bill Golden                  

 

[Bearcarver]

Welcome Bill !!

You made a Great Choice IMO.

Your MES probe is probably accurate, but I wouldn't trust it without checking it with another therm.

Bear

 

[daveomak]

Bear has given good advice......   Check it with one you have proven is right......

 

[seenred]

  X 3 on the probe. 

Hi Bill!

I've always used my Maverick remote thermo probe to monitor and double check the MES.

Good luck with those pork butts!  Be sure to show and tell us how they turn out!

Red

 

[bgolden49]

It all went well, and I'm happy to say that meat was perfectly done.

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After preheating for 30 minutes I set the temp at 215 deg. and let it go. Sprayed them with apple juice as I added more wood chips,

and the increased the temp. to 225 degrees for the last hour. Total time was about 8 hours. Wrapped in foil, towel, and sat them to rest for about an hour.

I did check the probe to 2 other meat therm. and it was dead accurate. I must say it all worked out well. 2 perfectly smoked butts and a smokey bowl of baked beans.

Thanks to all for the replies on my first posting here. The MES did a great job.

Bill

 

[Bearcarver]

Nice Job Bill !!!

Looks Great !!!

Bear

 

[smokinbarry1]

My name is Barry and i am from Canada.

I am new to smoking and have a question. I have an electric smoker and find that I tend to overcook everything. The smokey flavour is great but the meat is dry. I am going to try a pork loin center cut roast tomorrow. As we will be having friends over I don't want to over cook it.

Do i brine the roast? What temperature do I cook it to? What is a nice rub to use?

Thanks for any information that you can provide.

 

[daveomak]

Barry, welcome to the forum.....    Get an accurate thermometer and cook the loin to an internal temp of 140....  pull off the smoker at 135 ish, wrap in foil and towels and let rest for an hour before slicing.....

Please take a moment and stop into " [color= rgb(146, 144, 139)]/[/color][color= rgb(128, 0, 0)]Roll Call[/color][color= rgb(146, 144, 139)]/[/color]   " and introduce yourself and get a proper welcome from our members.... Also, if you would note your location in your profile, it will help in the future when answering questions about smokin'...   elevation, humidity etc....    

We're glad you stopped in and joined our group...    Enjoy the long smokey ride....     Dave

 

[oldschoolbbq]

All looks good there , looks like you the hang already.Good Bark.

 I just joined the group to get ready for Trish's combined Christmas gift for us. I'm getting to where the Cold is really messing with me and my Addiction to BBQ will not be spoiled.

I'll do it IN the garage and use the Mavericks to monitor.

Have fun and as always . . .

 

[bgolden49]

Hi Barry,

Welcome to the forum. You are in the right place to ask questions, all the people here are very helpful.

I kinda graduated to the MES after years of wood and propane smokers, I am happy with it so far. Good Luck, and Great Smoke.

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   Cabela Upright

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  My new MES 40"

 

[roadkill cafe]

My name is Barry and i am from Canada.

I am new to smoking and have a question. I have an electric smoker and find that I tend to overcook everything. The smokey flavour is great but the meat is dry. I am going to try a pork loin center cut roast tomorrow. As we will be having friends over I don't want to over cook it.

Do i brine the roast? What temperature do I cook it to? What is a nice rub to use?

Thanks for any information that you can provide.

Hi Barry and welcome, being loin is a pretty lean cut you might want to try wrapping it in a bacon weave. Would help keep it moist. Here's a link to several threads with examples. http://www.smokingmeatforums.com/ne...ll&containingforum[0]=100&type=all&advanced=1