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  1. aaron949

    Ribs, Bellies, Loins, oh my!

    Straight dalmation rub on all three and using pecan at 225F. I'm going to go for extra bark and not foil the ribs this time.
  2. aaron949

    Ribs, Bellies, Loins, oh my!

    MES is going into hardcore mode today. A rack of babybacks, a small pork belly and a Cajun garlic butter injected pork loin!
  3. aaron949

    First injected pork butt

    Butt is finished and pulled with KC style sauce. I grabbed it off the smoker with an IT of 203 and the cook took right at 9 hours. Pics of the finished product below:
  4. 20170812_191342.jpg

    20170812_191342.jpg

    • aaron949
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  5. 20170812_183652(0).jpg

    20170812_183652(0).jpg

    • aaron949
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  6. aaron949

    First injected pork butt

    Yep, it was near the temperature probes
  7. aaron949

    First injected pork butt

    It's all plastic except for the needle. I got it in the housewares section of Walmart for about 5 bucks.
  8. aaron949

    First injected pork butt

    5 hours in, MES is cruising at 275F and the butt is sitting pretty at 155F. Prepping for the stall and mouth is starting to water.
  9. 20170812_143331.jpg

    20170812_143331.jpg

    • aaron949
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  10. aaron949

    First time smoke...

    Stall is definitely coming. I've had it hit at all kinds of temps but you are definitely in the range. I think you are close on timing, depending on the smoker temp.
  11. First injected pork butt

    First injected pork butt

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  12. aaron949

    First injected pork butt

    Got a 9 lb pork butt going on the smoker this morning. I used my normal dalmation rub and loaded up the chip tray with pecan and maple. This time I decided to try the Chris Lilly injection for a new twist. A pic of the rubbed and injected butt is below and I'll update with progress pics as it...
  13. 20170812_094914.jpg

    20170812_094914.jpg

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  14. aaron949

    Pork Loin in the MES

    Will do. I didn't get any plated pics, but I have details. I had the smoker set at 275 and after 3.5 hours I pulled the loin with an IT of 158. I stuck with pecan chips for the whole smoke as compared to my normal pecan/maple blend.
  15. Pork Loin in the MES

    Pork Loin in the MES

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  16. aaron949

    Pork Loin in the MES

    Been a couple of weeks since I could fire the smoker up. Threw a massive pork loin on today that came out crazy moist even without brining. Dalmation rub and finished off with some new Hawaiian sauce I picked up.
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    20170729_184553(0).jpg

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    • Album: Pork Loin in the MES
  18. Baby backs in the MES

    Baby backs in the MES

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  19. aaron949

    Baby backs in the MES

    Just finished these in the MES. I was worried because they were a bit meatier than normal, but they came out with just the right chewiness. I used the 2-2-1 method with pecan chips at 225 degrees and sauced them for the last hour. The meat pulled back about 3/4 of an inch but it's hard to see...
  20. 20160904_180532.jpg

    20160904_180532.jpg

    • aaron949
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    • Album: Baby backs in the MES
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