first pork butt in MES 30" with qview

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

kentuckycal

Smoke Blower
Original poster
Aug 26, 2014
121
12
Elk Creek, Kentucky
Ok boys, let's do this

8 lb. pork butt from the local K. Roger


Rinsed, dried, rubbed with mustard and then spice rub:


I made a rub from paprika, sea salt, brown sugar, garlic powder, onion powder, coriander, chili powder, black pepper, mustard powder, cumin, and cayenne.

Wrapped and into the fridge for smokin' at first light tomorrow morning!

Going to use hickory and pecan to smoke her
 
Great Start, Cal !!
icon14.gif


Be Back.

Bear
 
Nice Butt , Cal . , you are probably 1/4th the way through the cook if you're @ 230*F in your CC .
icon14.gif


And are you going to wrap in foil , or go Au-natural
icon_question.gif


Get set for a good long smoke . . . and as you do  . . .
 
oldschool, getting up early tomorrow morning to start the smoke.  I'm probably going to smoke it naked for four hours or so and then foil it.
 
Last edited:
The MES has enough humidity there is no need to foil unless you want to speed up the process. Expect a long smoke.

I have a 9 pounder on now that i started at 11 am and I am estimating 24 hrs.

Most important thing is to have fun and not to worry. You can't mess up a smoke with an MES

As oldschoolbbq writes ....patience......
 
5:40 AM, butt in smoker and smoker at temp (230)

I tried to take some more pics but it's too dark to see anything 
biggrin.gif
 
Last edited:
 
Just a suggestion, next time use a bit more rub, and a bit more smoke, At 4 and a half hours there should be a bit more bark formed. But then, I am just an altar boy in the Cult of the Bark.

And yes, I have a MES 40, second gen II as well.
Thanks for the advice man.

Just probed the meat.... it's at 134 F.
 
biggrin.gif


I don't mind loading chips every so often yet, but I have a feeling it's going to get old pretty quick, and yes I am at 731 feet above sea level.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky