Pork Butt on MES

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twoalpha

Smoking Fanatic
Original poster
Nov 20, 2014
528
203
Lexington, NC
Felt the need for some fresh smoked pork and this 5.5# pork butt volunteered for the smoker. Seasoned it up and let it rest overnight. Started the MES at 240 with the AMNPS loaded with hickory pellets. After five hours the IT was 162, removed and foiled. Returned to the MES for another 3.5 hours until the IT reached 199. Pulled it out and let it rest covered for 30 minutes. Results as you can see turned out great. Moist and Tender. Could just make some slices and the remainder was fall apart tender for pulled pork fixins.

Seasoned and ready for the MES


Some leftover snow on the ground


Fresh out of the MES


Slicing the Butt


Close enough to taste


Ready to eat with sauce made for the meat juices


Pulled and ready to package

 
  • Like
Reactions: Bearcarver
Looks Great, Larry!!!
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Mighty Tasty!!--------------------------
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I could go for some of that right now!!
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Bear
 
I could eat a sandwich or two

Gary
 
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