First Smoke Ever-Q View!

Discussion in 'Pork' started by nekko, Oct 9, 2013.

  1. nekko

    nekko Newbie

    Well I used my MES 30 for the first time last weekend. It smokes pretty well (to me). I have never owned a smoker until now. I used Hickory and Apple chips. I cooked it on 225 until it was at 165 then I put some finishing sauce on it and put it in foil. Turned out great tasting! I just wasn't too impressed with the bark or the juicy/tenderness of it [​IMG]

    I mean do not get me wrong... it was good and wasn't TOUGH but it wasn't that tender.

  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Tell us how long...what final temps....etc that you we can help out on the toughness issue. Did you use your smoker's therm...or another one that is separate?

    Last edited: Oct 9, 2013
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    What IT did you take the meat too?

    Foil will make less bark then no foil.

    It looks good to me.
  4. Were you wanting pulled or sliced? If you wanted pulled, you would need to cook/smoke it to an internal meat temp of 200°-205°. You mention you took it out, added finishing sauce and then foiled it. At that point you should have put it back in the smoker to reach the 200°-205° IT. 

    I no longer foil butts or briskets, cause that bark is just too yummy. 
  5. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Sounds like you didn't take it all the way to 200. It's safe to eat at 165, but pork butt needs to go to 200 for the meat fibers to break down and get real tender.
  6. s2k9k

    s2k9k AMNPS Test Group

  7. nekko

    nekko Newbie

    Wow guys thanks for the quick replies!

    I smoked it at 225 for about 1.5 hours per pound. It was a little over 5 pounds.

    I used my smokers internal thermo for the internal temp. And I do not yet of a probe thermo so I had to open the smoker. I got lucky though and when I opened it to test it it read 163.

    So I took it and wrapped it in foil. And put it back in. I think I must have pulled it to soon for shredding! I didn't let it get all the way up to 200-205 [​IMG]  
    Last edited: Oct 9, 2013

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