First Time Smoking in 30" MES - 3 Butts

Discussion in 'Pork' started by jacobss914, Sep 11, 2010.

  1. I got the MES last night let it run to season for 4 hours at 275.  Got up this morning @ 4:00 to fire it up.  I have three smaller butts on the counter right now coming up to room temp.  All right around 6 pounds each.  I have a wood chip blend of hickory, oak, apple, and orange wood ready for the day.  Dry rub was applied yesterday, they where wrapped and stewed all night long.  I have the racks sprayed with Pam, and I'm ready.

    For all this planning, I forgot to do one thing, charge my iPhone, so I take one picture of my before shot, and it dies.......  So sorry no pictures of the before, until it gets charged.  It also holds my shopping list, so the trip to the grocery will have to wait until I get a little bit of a charge on the thing.  Need to get some stuff for my slaw, but I have 12 hours.......
     
  2. dave54

    dave54 Smoking Fanatic

    set it and forget it

     got to love those MES's
     
  3. rw willy

    rw willy Smoking Fanatic OTBS Member

    Sounds like its going to be a good day.

    Enjoy
     
  4. So it was a great day, they turned out perfect, got rave reviews, and added a warm bbq sauce, I made, and a vinegar based coleslaw, man was it good.  Great way for an 18 year old to spend his birthday with friends.

    Coming out of the smoker.

    [​IMG]

    After resting foil wrapped for 2 hours and then pulled.

    [​IMG]

    Yes I managed a small smoke ring, made a charcoal chimney out of a sauce can, and placed two lumps in it, they burned the entire time the smoker was running.  And did not seem to change the temp management to radically.

    I also smoked a few center cut sirloins at the same time, bacon wrapped.  Today, I'm trying a turkey, we will see how it goes.
     
    Last edited: Sep 12, 2010
  5. otter

    otter Meat Mopper

    Looks like some fine eating !!! And Luck with the Turkey .
     
  6. Good looking butt...wish I would have been smoking shoulder at 18 rather than waiting 15 years to figure out how good low and slow is.
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great looking pulled pork!

    You got a good jump on most of us!

    Bear
     
  8. Thanks guys, I really appreciate the reviews, means a lot.
     

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