Pork Shots - Round 1

Discussion in 'Pork' started by justint1980, Dec 30, 2011.

  1. I'm new to the forum, so I'm still learning the in's and out's of my MES30.  My first attempt at a pork butt left me suspicious of my MES's thermometers.  The IT hit 205 and I pulled the butt and wrapped it to settle, it never plateaued which made me a little suspicious.  When I went to pull it the butt was still somewhat raw in the center and I had to finish the butt in the oven(came out a little overly hammy but still delicious).  Because of that, I ordered an AMNPS and most importantly a Maverick ET-732. 

    I have suspended big/long smokes until I get my new toys!

    ...tonight I plan on taking my first shot at some ABT's and Pork Shots to be enjoyed with my pre-in-laws (Fiance's brothers mostly) on new years eve.

    How long do these usually take?  I had a hard time finding a rough time guestimate and because the sausage is precooked(I'm lazy/taking baby steps with the smoker) and any idiot can see when bacon is done I'm going to assume trying to track the IT is pretty stupid.

    From what I did read I think 3 hours or so is a good guestimate, am I right?

    *****PICS ADDED*****




    As you can see by the empty spots on the racks...  they were sampled as they came out... sampled ALOT!
    Last edited: Jan 1, 2012
  2. solaryellow

    solaryellow Limited Mod Group Lead

    No need to worry about monitoring IT since the sausage is precooked. It generally takes anywhere from an hour and a half to two hours using thin sliced bacon. It also depends on your filling too. If you are doing the typical brown sugar + spices 2 hours should be about right at 225*F. When the bacon is crisp or just about crisp and the brown sugar/spice mix has caramelized, they are done.
    Last edited: Dec 30, 2011
  3. uhmgood

    uhmgood Smoke Blower

    sounds like there is something wrong with the built in therm. i have a MES30 and my mavrick temp and the built in unit are about 15 degrees apart but you will figure that out once you cook something using both probes . as far as the hammy taste , did you buy the meat at kroger ? they inject it with some kind of salt solution , i had that problem once and will never buy any of their injected stuff again
  4. I got them at Sam's Club... the hammy taste was mostly from meat in the center which cooked after I split the butt open to find it raw so I'm guessing its because I finished it in the oven.  The great part about it is that Sam's Club sells butts in 2 packs so I have one pre-rubbed and in the freezer waiting for my AMNPS and ET-732 to get here!
  5. smokinal

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

    Like solar said a couple of hours, but the key is to use the thinnest bacon you can find & it will get done in 2 hours at 225.
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now you definatly have to have a good and tested thermo measuring unit. You also need to test it with boioling water and make sur it's reading right.
  7. jgraham

    jgraham Newbie

    Can you break it down for me please what and all goes into the filled pork shots .  
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hey Justin looks like they came out good. Are going to love the new toys when you get them.

    I would do the boil and ice test on your MES so you know how much it is off.

    Looks like the snacks came out great  

Share This Page