I just bought a Gen 1 MES 30 and decided it was time to test it. Bought pork shoulder on sale at Aldis (Thank to who ever posted about it.)
Used some rub and mesquite chips we had on hand. Put the rub on the night before then in fridge over night.
Got up at 6am put it in the smoker at 230F. I have on the one of the weird MES 30 the temperature read out is correct :)
Looks kind of big in there it was only 8lb guess just a small smoker
Wrapped it in foil when the IT hit 170. Pulled it out with IT of 195. Wrapped in towel for 1 hour. I read longer to help cool it off but I was hungery and it smelled good. Longer would have been better it was still HOT.
Wife loved it and said I will need to do it again. That is always a good sign.
Next time will have to play with making own rub. Possibly a different wood too. Also AMNPS is sounding good easier then feeding chips all the time.
Next up is either the Beef Brisket or one of the Beef roast I have in freezer.
Used some rub and mesquite chips we had on hand. Put the rub on the night before then in fridge over night.
Got up at 6am put it in the smoker at 230F. I have on the one of the weird MES 30 the temperature read out is correct :)
Looks kind of big in there it was only 8lb guess just a small smoker
Wrapped it in foil when the IT hit 170. Pulled it out with IT of 195. Wrapped in towel for 1 hour. I read longer to help cool it off but I was hungery and it smelled good. Longer would have been better it was still HOT.
Wife loved it and said I will need to do it again. That is always a good sign.
Next time will have to play with making own rub. Possibly a different wood too. Also AMNPS is sounding good easier then feeding chips all the time.
Next up is either the Beef Brisket or one of the Beef roast I have in freezer.
