Pork butt in my MES 30

Discussion in 'Pork' started by lowandjoe, Feb 8, 2016.

  1. Hey guys.  Just thought I'd share a little Q with ya.  I started with a Pork Butt I bought from the local grocery store.  I trimmed all the fat off of it I could.  Then I salted it, covered it, and put it in the fridge for about a day and a half.  After I took it out of the fridge, I covered it heavy with a Memphis Dust Rub that I added cayenne to.   Then it went on the smoker.  I have an MES 30 with bluetooth.  I also have an AMNPS that I filled with hickory pellets.  I lit both ends because I really wanted to get some good smoke flavor.  I did not have a water pan, I left the chip tray in but removed the wood chip adder.  During the first hour or two, I would add hickory chips to the tray for an added smoke punch.  I use the meat temp gauge that came with the smoker and I have had absolutely problems..same with the smoker temp gauge. No problems.  Now on my Yoder640, I have to use another gauge..go figure lol.  Anyway, I smoked the butt until I got it to the color that I wanted.  I believe the internal temp was at 172ish.  After that I pulled it out and double wrapped it in foil.  I didn't add any liquid or anything like that.  Then I put it back in and let it do its thing.  I took it out when it hit 208 internal temp.  Total cook time was about  I let it rest for a few minutes, then I pulled the bone clean out.  I shredded it in a bowl and added the liquid from the foil back into it.  Wow.  It was absolutely delicious.  The bark held up really well even though I foil wrapped it.  I put this on a potato roll, topped it with some homemade slaw, and I was in Hog heaven.  Here are some pics of it before I wrapped it so you can see the bark and color.  Then I have some pulled and a piece of the bark.  



     
  2. Sorry, forgot to mention that my total cook time from start to finish was about 12 hours.  Thanks for looking!
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious!!

    Great job!!

    Al
     

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