First Butt in the New Smoker! w/ QView

Discussion in 'Pork' started by slonaker, Jun 13, 2011.

  1. Well, as I've said in my ealier posts, I absolutely LOVE my new MES 40!  I got to try a pork butt in there yesterday and it came out AMAZING!


    A 7-lb with a simple rub (from the MES manual) of salt, brown sugar, and chili powder.  I had a different rub in mind, but I wanted to try this one for the "inaugural" run.


    Sorry, this pic is blown out a bit - it was @#$% BRIGHT outside!  But, here's it is in the smoker.  I had some old apricot wine I used, along with some water, in the water pan and also used pecan wood chips for smoke.  The smells all around the back patio were "intoxicating!"


    Doing a FINE job so far!


    It didn't have quite the bark that I was expecting, but  O H  M Y  L O R D  the flavor!  Tender to the bone.


    The plated pork butt with some mashed sweet potatoes w/ walnuts, garlic-roasted cauliflower and jalapeno and some applesauce.
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    That butt looks awesome!

    Did you pull it at 195º for slicing?

    That's the way I like to do mine,

    Great job

  3. Actually, I pulled it at 160° and let it rest for about 10 minutes before slicing. We ate what we wanted (plus a LOT of nibbling), took some for lunch, gave some to the neighbors, put some in the freezer and had enough left (along with the bone) for a kick @$$ pot of beans for tonight.
  4. smokinal

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

    I'm surprised it was so tender at 160. It sure looks good!   [​IMG]
  5. sqwib

    sqwib Smoking Guru OTBS Member

    160? Interesting...  I would have thought 190 for slicing.

    Great Job and Q looks awesome
  6. I may not have had the probe in right (and I thought 160 was considered "medium" for pork).  But, it was cooked through and turned out quite tender.  The bone didn't slide right out like I would've expected, but it wasn't hard to cut or chew at all.  Oh well, gives me an excuse to try another one and "experiment."  Thanks, everyone, for the input.
    Last edited: Jun 14, 2011

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