First Smoke on MES 30 with Finished Product Pic - **EDITED SAUCE RECIPE**

Discussion in 'Pork' started by jmoore1231, Jan 19, 2015.

  1. First, let me say how pleased I've been with this site and its abundance of BBQ knowledge, it helped make my first smoke on the new MES 30 a cinch and also produced a very tasty and quality product. I'm relatively new to doing my own BBQ, but hailing from the heart of Dixie I've eaten more than my share of BBQ to distinguish between good and bad [​IMG]. This was all done this past Saturday.

    The Meat:

    6.10 lb Boston Butt fresh not frozen

    Homemade Rub - paprika, brown sugar, moreno sugar, chili powder, black pepper, white pepper, coriander, kosher salt, cinnamon, cumin, garlic powder, onion powder

    Vinegar Based Finishing Sauce - FANTASTIC STUFF!

     - - Combine all ingredients into small sauce pan, bring to a boil then let settle to room temp - -

    2 cups ACV

    2 tbsp brown sugar

    1 tbsp Louisiana Hot Sauce

    1 tbsp Ketchup

    1 tbsp Yellow Mustard

    1 tsp red pepper flake

    1 tsp black pepper

    1 tsp kosher salt

    The Process:

    Applied mustard for binder, then generously applied rub, let sit in fridge overnight(8 hrs or so). Fired up MES 30 at 6:15 AM, pork butt on the smoker by 6:45 at 235 degrees F. For smoke, used the Stubbs blend of hickory, oak, and apple wood chips. Added chips every 45-60 mins for the first 4 hours. Reached IT of 165 degrees F at 1 PM, foiled and bumped temp up to 250 degrees F. Reached IT of 195 at 4:30 PM. Off smoker, let rest for 30 mins before pulling.

    End Result: Flavor, tenderness, moisture was all fantastic. The amount of smoke that penetrated the meat was IMO, perfect. Not at all overpowering but no question you were eating smoked food. Finished the meat by sprinkling a little more rub and light coating of the above finishing sauce. It was a wonderful compliment to the pork.


    Looking forward to the next cook, most likely ribs. To make a plug for the Masterbuilt smoker, it would be hard to imagine a more hassle-free smoker and quality product for beginner cooks wanting to produce quality food. So thoroughly pleased with this product.
     
    Last edited: Jan 19, 2015
    themule69 likes this.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Awesome, jmoore!!![​IMG]

    Sounds like you did a really Great Job !!![​IMG]

    Bear
     
  3. wolfman1955

    wolfman1955 Master of the Pit

    That is some good looking pork right there!! Glad your first smoke went well for you! It makes it a more enjoyable experance if you know what to expect and when to expect it!
    Keep Smokin!!!
    Wolf
     
  4. bmaddox

    bmaddox Master of the Pit

    That finishing sauce sounds good. I might have to give it a try.
     
  5. It's kind of my own twist on a Carolina style sauce recipe I found. My own personal addition was the 1 tbsp of yellow mustard. It added a bit more tang. The heat is perfectly balanced I think.
     
    Last edited: Jan 19, 2015
  6. Please also note I've edited the sauce recipe to be correct. Left out the brown sugar and got a couple measurements wrong. Good to go now for anyone that wants to use it.
     
    Last edited: Jan 19, 2015
  7. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Good looking pork. Seems your edit may not have taken as your sauce is still showing br. sugar in the recipe.
     
  8. Sorry should have clarified. Brown sugar does go into the recipe, I left it out of the original post by mistake.
     
  9. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Oh, ok. No problemo. I was wondering as most finishing sauces have a component of sweetness to them.
     
  10. That is some fine looking PP.

    [​IMG]

    Happy smoken.

    David
     
  11. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Nice looking PP, well done!
     
  12. Nice, I'm a pulled pork fan

    Gary
     

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