Going to try CSR's for the first time in my MES30... Tips?

Discussion in 'Pork' started by ostrichsak, Jan 25, 2014.

  1. ostrichsak

    ostrichsak Meat Mopper

    I'm doing some searching and am coming up blank on trying to find a how to on CSR's for the MES30.  I've done other things so I'm familiar with operation of the unit and what not just looking for basic guidelines for CSR's specifically.  Looks like my target smoker temp should be 225deg like when I do a butt?  I think I saw that internal temp should be 150-160?  Do I coat with BBQ sauce a couple hours in and fill the pan with water or can I just smoke and then add sauce once their done or ??

    Any help would be greatly appreciated.
     
  2. ostrichsak

    ostrichsak Meat Mopper

    In another thread I posted to last year the fella said he cooked his at 240-250 for 4 hours for sliced but I would prefer knowing a target internal temperature before I get started as I prefer to be a little more scientific in my approach.  I'm sure 240-250 for 4hrs probably works but I got this here fancy ET-732 that I need to feel like I'm putting to use.  lol

    But sounds like higher temps than when I do a Boston Butt and shorter periods is the goal on these.  If anyone can add their experience and more acute details that would be super duper!
     
  3. flash

    flash Smoking Guru OTBS Member

    CSR's are nothing more than Pork Butt meat. I usually use the 4 hour time frame also at similar temps. You can even wrap them and do a modified 3-2-1. More like a 2-1.5-.5  If you want to use the Mav (I just got one too) pork is usually done in the 170 region for slicing but truthfully I have never put a meat probe to any type of rib bar Beef Dino Bones. Always went by time.

    http://www.smokingmeatforums.com/t/114006/some-more-country-style-ribs

    One of my past posts
     
    Last edited: Jan 25, 2014
  4. ostrichsak

    ostrichsak Meat Mopper

    I would prefer to go by temp when I smoke.  This way I have actual measurements to take notes and make improvements on with smokes to come.
     
  5. flash

    flash Smoking Guru OTBS Member

    You can do the same with time. CSR's you might could take temps, Spares and Baby Back no way.  I have modified both my 3-2-1 and 2-2-1 methods for Ribs. But have a go at 170 to 180 IT and see what you think, then readjust.  I know with pork loins I would usually go no more than 160 to 165º IT.
     
    Last edited: Jan 25, 2014
  6. ostrichsak

    ostrichsak Meat Mopper

    I have a hard time believing I'm the only one looking for this approach to CSR's.  Does everyone just set the temp to 240deg, put them in for 4hrs and then take them out?  Why is there so little detailed information when I attempt to search?
     
  7. I make them all the time on a WSM. In my experience they can dry out if left uncovered the full time. I leave them in the smoke at 225 to 250 for 2 hrs. then put them in a covered pan, on a rack with some apple juice in the bottom. I baste with butter with a little apple juice, vinegar and spices added at this time. I usually baste using a turkey baster a few times with the juice in the bottom of the pan. If you pull them at 170 or so they are chewy so I usually go to 205 at which point they are fall apart tender.

     
  8. ostrichsak

    ostrichsak Meat Mopper

    But wouldn't 205 be too hot for sliced CSR's?  That's usually my target temp for my pulled pork but that's pulled.  I'm assuming you want it lower temp for slicing, no?  I don't have a covered pan I can put in the smoker so I'm assuming I can foil instead?
     
  9. flash

    flash Smoking Guru OTBS Member

    They can get dried out and why I foil them. Although they are pork butt meat, they do not have the heavy fat content that Pork Butt's have. I usually spritz them then and add liquid when foiling. Doubt they make it to 205º but then again, never put a gauge to them to fine out.
     
  10. Finish temp is a matter of personal preference, if you want slice you will want to go lower. Foil will work fine. I started out with foil pans covered with foil but now use a porcelain roaster. During the covered phase I will stack them in the pan 2 or 3 deep in the pan, it doesn't seem to matter.
     

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