First pork butt- MES 30

[tumbleweed1]

 
looks good and I'm ready to try a MES -  BUTT?  which model should the weekend smoker look for? 

I'm still a beginner, but so far I'm loving my 30" 20070910 (I believe that's the one I have).

I'm sure other, more experienced smokers can help you more than I can, though.

Good luck.

 

[tumbleweed1]

179 degrees now.

I'm hoping she's coming out of the stall.

Still have not wrapped.

 

[Bearcarver]

 
looks good and I'm ready to try a MES -  BUTT?  which model should the weekend smoker look for? 

At the current time, the MES Generation #1 is still the best.

That's the one with the digital controls in a slanted box that mounts in the center of the back of the top, and has an adjustable top vent in the back right corner.

Bear

 

[tumbleweed1]

 
At the current time, the MES Generation #1 is still the best.

That's the one with the digital controls in a slanted box that mounts in the center of the back of the top, and has an adjustable top vent in the back right corner.

Bear

That's the one I have & so far no complaints.

182 degrees now.

Pork Butt 9- 181 degrees.jpg

• tumbleweed1
• May 17, 2015

 

[Bearcarver]

 
That's the one I have & so far no complaints.

182 degrees now.

Yup---Your Bark is looking real good!!

Gonna be mighty tasty!!

Your smoker looks exactly like my first one, an MES 30 with the older shaped control box.

Still worked great when I got my new one, but I needed an MES 40---Also Gen #1.

Bear

 

[tumbleweed1]

 
Yup---Your Bark is looking real good!!

Gonna be mighty tasty!

We are getting anxious, as it is now at 193 & looking/smelling good. The plan is to rest it in foil & towels for about 30 minutes. I have my two sauces ready to go.

I just stirred (and tasted) the beans. They are excellent! Dutch's recipe, although with a couple of omissions, but good nonetheless.

Can't hardly wait.

 

[Bearcarver]

 
We are getting anxious, as it is now at 193 & looking/smelling good. The plan is to rest it in foil & towels for about 30 minutes. I have my two sauces ready to go.

I just stirred (and tasted) the beans. They are excellent! Dutch's recipe, although with a couple of omissions, but good nonetheless.

Can't hardly wait.

Hang in there awhile yet, so it pulls nice!! You're getting real close!!

Yup---Dutch's Baked Beans gotta be the most famous beans in the World!!!

Bear

 

[tumbleweed1]

I added some of the drippings to the beans an hour or so ago. They are about perfect.

I'm at 197 degrees. Six or eight more & into the cooler she goes while I get to hit the shower. I'm planning on shutting the smoker off at that point & just letting the beans sit in there for the half-hour or so that the butt is resting.

I think I'm about done with the wood or should I carry on with it until 205?

 

[Bearcarver]

 
I added some of the drippings to the beans an hour or so ago. They are about perfect.

I'm at 197 degrees. Six or eight more & into the cooler she goes while I get to hit the shower. I'm planning on shutting the smoker off at that point & just letting the beans sit in there for the half-hour or so that the butt is resting.

I think I'm about done with the wood or should I carry on with it until 205?

I wouldn't bother with more wood, if you run out now.

You can just about coast to 205° now.

You should have taken a shower earlier----Then you could leave that awesome smoke smell on for awhile!!!

Be Back Later.

Bear

 

[Rafter H BBQ]

 

Yup---Your Bark is looking real good!!

Gonna be mighty tasty!

We are getting anxious, as it is now at 193 & looking/smelling good. The plan is to rest it in foil & towels for about 30 minutes. I have my two sauces ready to go.

I just stirred (and tasted) the beans. They are excellent! Dutch's recipe, although with a couple of omissions, but good nonetheless.

Can't hardly wait.

I am at the same IT with my PP, waiting patiently.... Lol. Yours looks awesome ! Thumbs Up

 

[Rafter H BBQ]

 
looks good and I'm ready to try a MES -  BUTT?  which model should the weekend smoker look for? 

At the current time, the MES Generation #1 is still the best.

That's the one with the digital controls in a slanted box that mounts in the center of the back of the top, and has an adjustable top vent in the back right corner.

Bear

This is the one Bears referring to, I've seen it as low as $149.... But for $177 , not a bad way to go. I use mine for sausages, cheese & BBB !

 

[tumbleweed1]

 
I wouldn't bother with more wood, if you run out now.

You can just about coast to 205° now.

You should have taken a shower earlier----Then you could leave that awesome smoke smell on for awhile!!!

Be Back Later.

Bear

That's just what I did- let the wood run out. It only went another 20 minutes or so anyway. I pulled it out, wrapped it up & then wrapped it more in towels & put it in a cooler. Bear- I wouldn't mind smelling like my smoker 24-7, but the wife has other ideas!

I am at the same IT with my PP, waiting patiently.... Lol. Yours looks awesome !

Thanks- I checked out yours a little while ago. Very nice!

Pics of it coming out & getting it ready for rest.

Pork Butt 11.jpg

• tumbleweed1
• May 17, 2015

Pork Butt 10- ready for a rest.jpg

• tumbleweed1
• May 17, 2015

Getting ready to bring the beans in & then it's finally time to pull this thing apart.

I'll post pics again at suppertime.

 

[Bearcarver]

That looks Awesome, Tumble!!!

Perfect Bark!!

Looks like you've been doing them for years!!

I'll be back for the pulled pics, but meanwhile------

Bear

 

[tumbleweed1]

 
That looks Awesome, Tumble!!!

Perfect Bark!!

Looks like you've been doing them for years!!

I'll be back for the pulled pics, but meanwhile------

Bear

Thanks, I appreciate that. I've done quite a few of them, bit only ever in slow cookers. This here turned out incredible. I don't hardly think it could be any juicier, but I saved the few drippings that were left (after I used some in the beans) for reheating purposes. I'm not sure I'll ever foil, unless I'm really stuck in a stall, maybe, as there was absolutely NOTHING dry about this pork. I really liked the crunchy pieces of bark that was all mixed in, A simple rub & some of homemade Lexington Dip made it spot-on. The wife said it was some of the best PP she's ever had as well. I know you're an old pro, but this was quite a feeling of accomplishment knowing I made something that tasted this good lol. The beans firmed up nice as they cooled & when we added the drippings, they were even better than before we added them. I'm so glad the weather held (never rained OR had that tornado, but was really windy all day) & I was permitted to finish outside.

I made sure I did my homework before buying this smoker & you'll notice even though I only used this thing a few times now, I have 53 posts. That's because I was always busy pestering everyone & almost over-thinking each cook. I've learned a lot in the short time I've been here & I want to thank everyone who's had to answer one of my stupid questions lol. I just want you all to know how much I appreciate the wealth of information & I look forward to many more smokes in the future!

TW

And now for a little "Q" porn-

shredded pork-

Pork Butt 12- shredded.jpg

• tumbleweed1
• May 17, 2015

pork with beans-

Pork Butt 13- pork & beans.jpg

• tumbleweed1
• May 17, 2015

with the Lexington Dip added-

Pork Butt 14- done.jpg

• tumbleweed1
• May 17, 2015

 

[Rafter H BBQ]

Looks awesome, nice smoke ! Thumbs Up

 

[tumbleweed1]

Looks awesome, nice smoke !

Thank you very much.

 

[bdskelly]

Very pretty.  Well done! b

 

[ozsmoker]

looks amazing, great job!

i've had some mediocre results with my mes-30 and am looking forward to selling it in due time... my vision kamado (m-series) that i got super cheap has yielded nothing but amazing bbq

i wish i took pics today but was nervous the boston butt i made wasn't going to come out any good, especially after the temp crept up to 400f

got i back down to 300 and it was done within 5 hrs. pulled when it got probe tender (203F this time). rested wrapped up in foil, towels and put into the cooler for 3 hours

nice smoke ring, bursting with flavor, super tender and moist and great bark - didn't foil at any point - will always do my pork shoulders this way

next bbq will be brisket, and i will take pics

 

[smokin phil]

Tumbleweed, the only dumb question is the one you don't ask. That's why I love this place, always helpful and you never get "flamed" for asking noob questions. These folks will answer the same question 1000 times. We all started at the beginning and had questions. I myself have learned TONS of information here, got ideas for new smokes and other creations here. I feel this is the best smoking forum out there.

BTW, PP looks great!!! Never go back to that "slow cooker" again, will ya?

 

[tumbleweed1]

 
looks amazing, great job!

i've had some mediocre results with my mes-30 and am looking forward to selling it in due time... my vision kamado (m-series) that i got super cheap has yielded nothing but amazing bbq

i wish i took pics today but was nervous the boston butt i made wasn't going to come out any good, especially after the temp crept up to 400f

got i back down to 300 and it was done within 5 hrs. pulled when it got probe tender (203F this time). rested wrapped up in foil, towels and put into the cooler for 3 hours

nice smoke ring, bursting with flavor, super tender and moist and great bark - didn't foil at any point - will always do my pork shoulders this way

next bbq will be brisket, and i will take pics

Thanks, OS. I really like this smoker. It took me a little while to figure out it's tendencies (best rack to use, hot spots etc), but I am getting more confident everytime I used it. I thought (and actually planned) on foiling, but it never really stalled enough to get me to do it. I really like some nice bark. I assume if I would have cooked this at 225-235 it would have taken much longer, but I'm happy using it cranked all the way up to 275. where the temp swings often got near 300. Let's see that brisket when you do it.

Tumbleweed, the only dumb question is the one you don't ask. That's why I love this place, always helpful and you never get "flamed" for asking noob questions. These folks will answer the same question 1000 times. We all started at the beginning and had questions. I myself have learned TONS of information here, got ideas for new smokes and other creations here. I feel this is the best smoking forum out there.

BTW, PP looks great!!! Never go back to that "slow cooker" again, will ya?

That's why I love this place- the great people.

I won't be doing anymore PP in the slow cooker unless the weather prohibits using the smoker.

Thanks!

I don't even GO to work today for a couple more hours & already I'm thinking about lunchtime & leftover PP & beans!