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.......
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.......