First Butt In My MES 30 - No Stall!

Discussion in 'Pork' started by frankly, Aug 4, 2016.

  1. frankly

    frankly Fire Starter

    I did my first pork butt in my MES 30 with very good results!  Details below:

    8.8 pound butt going in and 4.7 pounds coming out of the smoker

    Smoked with 50/50 apple and mesquite

    No liquid in the pan

    No foiling

    275F smoker setting all the way through

    Total time of 10.5 hours

    At 146F when probed at 4 hour point

    steady climb to 203F with no stall

    Crazy good bark and pulled pork!

    Rubbed and tied the night before:


    Getting probed at hour 4:


    Some dark bark and a nice smoke ring:


    Put this on a roll with some Eastern North Carolina sauce and cole slaw!  Perfect!

     
    bearcarver and smokinal like this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The PP looks delicious!

    Point for a great first time butt smoke!

    Al
     
  3. ndwildbill

    ndwildbill Smoke Blower

    Good looking butt, beautiful bark.  How did you get a smoke ring in an MES?

    [​IMG]
     
  4. frankly

    frankly Fire Starter

    Thanks Al and Bill!

    Not sure about that smoke ring - but guessing that the relatively high heat and no fool wrap helped! I only used a small handful of chips to start, another small handful at 1.5 hours and a half handful at 4 hours. I only opened the door once the entire time to probe.

    I'm interested to hear others experience with the stall. Do you think my high heat prevents the stall or could the piece of meat play into it as well, other environmental factors?

    Overall I would say this is a very simple way to smoke a butt.
     
  5. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    The higher heat may have helped shorten the stall. A pork butt that size would have taken 12-14 hours to finish at around 240F temp, because the stall would be longer. It's no big deal either way. Bottom line is you found a method that works for you, so keep doing it. Congrats and nice bark on that 3rd picture.
     
  6. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Great job.. point

    Now you have to get a similar butt and see if it happens again.
     
  7. frankly

    frankly Fire Starter

    Thanks Humdinger and Pit!  I'll definitely try another similar one soon as an experiment and to refill the PP supply!  But I have to try a few other smokes first - I'm seeing a Fatty in my near future!  The threads on here for Fatties look awesome!
     
  8. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Fattys are great b/c you can get really creative with them. My only advice for first timers is pay attention to the comments and notes people have made about rolling the fatty. That's the trickiest part of the whole process. If you got any specific questions let me know.
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great Frankly!![​IMG]----[​IMG]

    Mighty Tasty!![​IMG]

    The Butt might have had something to do with the "No Stall".

    I think my 7 pounder in my Step by Step Index only took about 10.5 hours too, using Temps of 220° to 260°, but I foiled at about 165°.

    Keep up the Great Work!![​IMG]

    Bear
     
  10. frankly

    frankly Fire Starter

    Thanks Bear!  I read through all 400 posts in your butt step by step and learned a ton there, then decided to get a little adventurous and try the higher heat with no wrap.

    Humdinger - I'll definitely study up on the Fatties and ping you if I have any confirmations needed!
     
  11. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Dang it man! That really is some awesome bark on the butt.

    Looking good!

     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    You did an Awesome Job!![​IMG]

    Bet you were a Hero to anyone who helped you eat that !![​IMG]

    Bear
     
    Last edited: Aug 6, 2016
  13. frankly

    frankly Fire Starter

    Thanks Dog and Bear - just had a left-over sandwich and it is crazy good!
     

Share This Page