First butt with my new MES!

Discussion in 'Pork' started by hotburn76, Jan 15, 2011.

  1. Here is the first pic of the butt before going in. I plan on getting up in the night to put chips in the smoke pan and then the wrap when it gets up to temp. Hopefully done shortly after sun up. I will post more pics as the night progresses. I also left it pretty plane with no rubs, just a little Morton seasonings. Want to get a "baseline" flavor before I start playing with rubs.

    Thanks for the wealth of info on here. This place has been great.
     
  2. les3176

    les3176 Master of the Pit

    Thats a good way to decide on the flavor profile on pork and how you want to make a rub to complement the pork.Let us know how it goes!!!
     
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Keep the Qview Coming...
     
  4. Here is my first peak at it about three hours into it 11 pm. I also needed to put the digital meat thermometer in it. I had the thermometer hanging to see how accurate the MES is and was pleased it was within about five degrees at the worst point and that was always at the top of the heat cycle. When I put it in the meat it was 130F so I set my alarm for two am for the wrap.
     
  5. Here is what I had when I woke up at two. It looked and smelled great! I took it out just long enough for a quick double wrap and back in. I hope I was not to late as the meat was 170F.
     
  6. Well its seven am and the meat was at 203F.  I now have it cooling for the "rest" period you guys speak about.  I did not take a pic of this since its just a big ball of foil,  I will have to wait till after church to pull it appart.  Will post more pics then.  Thanks again guys.
     
  7. tyotrain

    tyotrain Master of the Pit

    nice job good idea on tasting it first before u come up with a rub.
     
  8. saugeyejoe

    saugeyejoe Fire Starter

    Looking good.....  I'll come over later and have some.
     
  9. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Looks good and 170° is fine for foiling temp.
     
  10. smokinal

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

    Sounds like you have it nailed. 
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looking real good Hotburn76!!!

    It's good to wait a few hours before inserting your meat probe anyway.

    That way, if you didn't inject it, you don't have to worry about Danger Zone Rule (40˚ to 140˚ in 4 hours).

    I can't wait to see your final pics.

    Thanks for the views,

    Bear
     
     
  12. porked

    porked Smoking Fanatic

    Great way to break in the new MES!
     
  13. Thanks for all the replies guys. I just got home from church a while ago and unwrapped the pork. The second pic is the pork pulled with just hands, no knife or forks.
     
  14. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Thats some good looking butt LOL. Amazingly easy aint it?
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great!

    Ahhh Caveman style!

    "Me rip meat with bare hands---Grunt"

    I love it !!!

    Keep up the good work!

    Bear
     
  16. Thanks for all the compliments. The pork taste great but with out a rub or finishing sauce it is on the plane side. With sweet baby rays its great. I also leaned on the cautious side and used cherry wood and not hickory. I can taste the smoke throughout the meat pretty good but its on the weak side. I had a decent TBS, or at least I think so. Will try hickory next and will work on a rub. Overall I enjoyed doing this and looking forward to more experimenting. The MES did great too with it being in the single temps last night.
     
  17. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great job man - you rocked it - be proud
     
  18. smokinal

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

    Nice job. It looks delicious.
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    If you want it smokier,
    Hickory ought to do it. They're just about all weak compared to Hickory (except Mesquite & maybe some rare ones).

    I use about 90% Hickory any more.

    Bear
     
  20. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Good job!

    Pulled pork is great isn't it.

    Get your rubs and finishing sauce rolling next.

     Have a great day!

    Craig
     

Share This Page