Pork Butt on MES

Discussion in 'Pork' started by twoalpha, Mar 1, 2015.

  1. twoalpha

    twoalpha Smoking Fanatic

    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

    bearcarver likes this.
  2. Looks great

  3. Looks fantastic. Hope the one I'm smoking up today turns out as good.

  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great, Larry!!![​IMG]

    Mighty Tasty!!--------------------------[​IMG]

    I could go for some of that right now!![​IMG]

  5. I could eat a sandwich or two

  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I can almost smell it from here ,nice smoke !

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