New Smoker's Maiden Voyage

Discussion in 'General Discussion' started by voodoo7, May 24, 2015.

  1. voodoo7

    voodoo7 Fire Starter

    I just got my MES 40 and on Friday and fired it up yesterday. I smoked a pork shoulder, brisket flat, 3 racks of baby backs and a pan of mac-n-cheese. The brisket and ribs were awesome! However, the should took a lot longer, over 12 hours, then I expected. It was really tasty but, it just didn't fall off the bone like I wanted it to. Any tips?
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Congrats on the new MES what internal temps did you take the meat to?
  3. Congrats on your new smoker

  4. voodoo7

    voodoo7 Fire Starter

    The brisket was 170 and the shoulder seemed like it wouldn't go past 165.
  5. Hang in there Patients,  just takes time   


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