First MES30 Pork Butt [QView]

Discussion in 'Electric Smokers' started by rjp123, Apr 10, 2011.

  1. rjp123

    rjp123 Fire Starter

    I used a variant of Jeff's rub (same ingredients, slightly-random amounts from the bulk store) to coat an 8 lb pork butt and let it cure for 18 hours (rubbing 3 times, once upon purchase, once after 8 hours and then again before putting into the smoker).

    This is my second smoke in the MES30 (analog) - my first was ribs (with cherry wood) which were great (albeit a little fatty due to the quality of the rib I bought on discount).  This butt was purchased from my regular butcher, trimmed nice and was only $17 (good for Canada pricing)

    Smoker probe and meat probe are set, apple juice in my make-shift water dish, smoker is foiled-out for easy cleaning and the 6x6 AMNS is providing smoke via hickory wood.

    It's way too late to be posting, but I need this ready for dinner on Sunday and given the likely 12 hour cook time I'm up at 4 AM - hopefully I'll figure out a better way of doing this in the future (sleep is good).

     [​IMG]

    Will post a few more photos as the day goes on.  No more opening until at least 8 AM.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good so far!
     
  3. rjp123

    rjp123 Fire Starter

    [​IMG]

    The above photo is taken at 4 hours when I opened it up to add more smoke.

    The butt is now off the smoker - it was on for total of 14 hours at 225 to 240 deg F.

    I was never able to get the butt over 190 deg F meat temperature.  It did stall in the 160s at around 6/7 hours and then stalled for nearly 4 hours at 185 before I finally took it off.  I can't see an 8 lb butt taking 14 hours - but maybe I am wrong.  Should I have left it on even longer?

    I'm letting it sit for 2 hours before the shred.  Further pictures to follow.
     
  4. les3176

    les3176 Master of the Pit

    Do you have a differant thermo to check it with???  The mes one is notorious for being way off!  In my mes  the meat probes is 15 degrees off!!
     
  5. rjp123

    rjp123 Fire Starter

    [​IMG]

    Here it is after resting for a while.  I'll probably drain the oil off before shredding it.
     
    Last edited: Apr 10, 2011
  6. rjp123

    rjp123 Fire Starter

    Quote:

    I use the Maverick smoker + meat probe thermometer (2 temps on 1 device).  I tested them to ensure they read 212 around boiling.
     
  7. rjp123

    rjp123 Fire Starter

    [​IMG]

    The pork is pulled!
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    looks Good...
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks to me like you pulled it at the right time. It looks delicious!
     
  10. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Looks like it turned out FANTASTIC!

    Todd
     
  11. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Nice!!!! 

       Craig
     
  12. Looks moist and juicy to me!
     
  13. djm3801

    djm3801 Fire Starter

    Looking great. I love pork buttt, wife does not. So I do not get much chance to cook it. Now I am hungry again.
     
  14. sonnyhad

    sonnyhad Fire Starter

    I just put my first pork butt in the MES. Now its off to bed cause I have the amnps in there for the smoke. I'm not all that sure when to take it off and foil it though. 
     
  15. meateater

    meateater Smoking Guru SMF Premier Member

    Looks yummy! 
     
  16. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looks great from here
     

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