Recent content by rumrunner424

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  1. rumrunner424

    Twin Boston Butts

    Started 2 Boston butt,  (+/-) 8.5 lbs each, @ 225 degrees, around 11:30 PM EST last night. A couple of hours ago wrapped them in foil and put them in the oven at 275. Right now they are at  199 and 194. Waiting for them to get to 205 so that I can wrap and go to bed. Each of them   stalled for...
  2. rumrunner424

    MES Window Cleaning Made Easy

    I have been on these threads before trying to figure out how to keep my MES 40 window clean.  I have  tried the soap water, my own orange vinegar recipe, blades, windex and so on, they all do alright. I use mesquite wood most of the time, cause my wife loves it. It also seems mesquite deposits...
  3. rumrunner424

    How Many Mes Owners Here?

    Got MES 40 1200 window as a Christmas present from wife from Amazon for $249.00, free 2 day Prime shipping. They had a lightning deal right before thanksgiving. Smoked a turkey, a few butts, ribs and jerky. Wife tells me we do not have reasons anymore to drive for an hour to eat pulled pork...
  4. rumrunner424

    Pork Butt - something wrong with my smoker ?

    This is what differentiates a novice and an expert. I live and learn :) I promise not to make the same mistakes ever again. Just to keep it interesting I will try to make different mistakes next time :D The final product did taste great even though the picture I posted doesn't really look that...
  5. rumrunner424

    Pork Butt - something wrong with my smoker ?

    You bring forth a very interesting point about the drip pan. This time I did use a larger drip pan, almost the size of the rack because of 2 butts. I discounted the thought that it caused lower temperature because my control panel showed internal temperature at 250. I should have put a 3rd probe...
  6. rumrunner424

    Pork Butt - something wrong with my smoker ?

    I agree my butt was probably done at 199, it was probe tender. But I just didn't have enough knowledge / confidence to pull them off for resting and wanted to stick to what I have learned from all the threads and sticky.
  7. rumrunner424

    Pork Butt - something wrong with my smoker ?

    Completely agree starting at 200 was a bad idea. The reason behind oven at 170 degrees was that is the lowest setting my oven has, and it is over 165, temp I foiled. I didn't want it to cook at 250 'cause I didn't want internal temperature to cross 205-208 while I was sleeping. Considering this...
  8. Pork Butt - something wrong with my smoker ?

    Pork Butt - something wrong with my smoker ?

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    20150120_230126.jpg

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  10. rumrunner424

    Pork Butt - something wrong with my smoker ?

    Well, finally its all over. After 24 hours ( plus the 10 hours they spent in the oven at 170 ) we reached the magical 205 mark and 2 purdy looking butts have been lovingly wrapped and put away for resting.  I'll try to post pictures of the final product tomorrow. Thank you all for your help...
  11. rumrunner424

    Pork Butt - something wrong with my smoker ?

    That is another thing I am questioning. I got a new Maverick ET-733, realized this morning one of the probes is shot. Apparently probes do  short, so they are sending me a new one. I did try with regular analog meat thermometers, and they give the same reading as the working probe of the...
  12. rumrunner424

    Pork Butt - something wrong with my smoker ?

    That is the thread I used for the first time. As per that thread it took 3 hours to get from 165 to 208. Mine is stuck at 199 for 6 hours. It shouldn't matter at what temp I was smoking earlier, it was set to 250 at 165 degrees. Should it take this long ? Should I keep going, or should it take...
  13. rumrunner424

    Pork Butt - something wrong with my smoker ?

    Smoked a 7 lb butt earlier this month, it took close to 9 hours. Figured I will do 2  this time. Started at 200, just because one knowitall friend kept telling me that it is better that way.  With temperature rising really slow, bumped it up to 230 after 4 hours. Took a little over 14 hours...
  14. rumrunner424

    New member friom NC

    I have been trolling this site for the last month or so. I have been smoking meat on and off for the last 10-12 years. Started with Brinkmann electric smoker, meat came out good most of the time but hated I couldn't control temperature.After a few of those over a couple of years migrated to a...
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