First Pork Butt on MES 30

Discussion in 'Pork' started by billyboy402, Feb 27, 2016.

  1. Good Morning all,

    So i had a few too many beer's the other night, and volunteered myself to smoke some pulled pork for a birthday party. The wife's sister brought me over two pork loins, about 4 pounds a piece. Deciding i wanted to try a butt in the new MES, i bought one about nine pounds last night, and will save the loins for making Canadian bacon that i want to try my hand at. So i get home last night from work around 5 pm, run around like a mad man all night, to get ready for this morning, knowing i already had some salmon dry brining in the reefer,(brown sugar and kosher salt)  and still had to make my home-made bbq sauce. I rubbed her down with mustard and slapped some rub on and into the fridge for a nap. Smoked the salmon, (200 for a little over an hour, and started my bbq sauce. I woke up late this morning but got the butt on at 430, party starts at 3 pm. nothing i can do now but ride it out and see how it goes. I got a bunch of info from here on doing them in the MES and have done plenty on charcoal, so i hope it turns out. 

    salmon after shot


    Making my sauce


    And the butt before she went on

     
  2. smokinal

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

    Great start!

    Salmon looks delicious!

    I'm in for the ride!

    [​IMG]

    Al
     
  3. huskerrow

    huskerrow Smoke Blower

    Nom.
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Salmon!![​IMG]

    Good Start on the Butt----I'm in![​IMG]

    Sorry I'm late, Al---Slide over a little-----

    [​IMG]

    Bear
     
  5. Thank you Al i appreciate it.
     
  6. Thank you Bear, i Love the way it comes out, 

    You and SmokinAl are actually the reason i chose to do a butt instead of the loins i got from the wife's sister. 

    I cannot wait to try my hand at that Canadian bacon. gonna start the process tomorrow.
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great, Billy !! [​IMG]

    If you ever have a question on any of my Step by Steps, PM me.

    That way I won't miss your question.

    Bear
     
  8. Snapped a pick when i first probed, smoker was at 230.


    Took a nap and checked her, she is at 165 now with the amnps going strong.

    Don't want to peek inside, so i will have to wait for more photo's
     
  9. Put in a pan at 170 with apple juice and cranked heat to 260
    Pulled at 207
    Quick peek before it goes in the cooler
    Off to the party. Will pull it there.
     
    bearcarver likes this.
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great, BB !! [​IMG]

    Gonna be a lot of Happy Campers at That Party!![​IMG]

    Nice Job!![​IMG]--------------[​IMG]

    Bear
     
  11. mrbeef

    mrbeef Smoke Blower

    Looks awesome! Great job.
     
  12. smokinpapist

    smokinpapist Smoke Blower

    Nice. Nom nom piggy time


    Sent from my iPad using Tapatalk
     
  13. Thanks guys,

    Bone came out with no resistance and the butt practically pulled itself.

    Total cook time was 10 hours for a 9.89 pounder. everyone at the party loved it.

    Can't wait to do it again.

     

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