first pork butt in MES 30" with qview

Discussion in 'Pork' started by kentuckycal, Aug 30, 2014.

  1. Ok boys, let's do this

    8 lb. pork butt from the local K. Roger

    Rinsed, dried, rubbed with mustard and then spice rub:

    I made a rub from paprika, sea salt, brown sugar, garlic powder, onion powder, coriander, chili powder, black pepper, mustard powder, cumin, and cayenne.

    Wrapped and into the fridge for smokin' at first light tomorrow morning!

    Going to use hickory and pecan to smoke her
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Start, Cal !![​IMG]

    Be Back.

  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice Butt , Cal . , you are probably 1/4th the way through the cook if you're @ 230*F in your CC . [​IMG]

    And are you going to wrap in foil , or go Au-natural [​IMG]

    Get set for a good long smoke . . . and as you do  . . .
  4. oldschool, getting up early tomorrow morning to start the smoke.  I'm probably going to smoke it naked for four hours or so and then foil it.
    Last edited: Aug 30, 2014
  5. heubrewer

    heubrewer Meat Mopper

    The MES has enough humidity there is no need to foil unless you want to speed up the process. Expect a long smoke.

    I have a 9 pounder on now that i started at 11 am and I am estimating 24 hrs.

    Most important thing is to have fun and not to worry. You can't mess up a smoke with an MES

    As oldschoolbbq writes ....patience......
  6. 5:40 AM, butt in smoker and smoker at temp (230)

    I tried to take some more pics but it's too dark to see anything [​IMG]
    Last edited: Aug 31, 2014
  7. Here we go.  Can't even see the smoke in the pic

  8. meat temp at 110 F after 2 hours 25 mins
  9. You are safer not to probe in the first 4 hours. Lets see some pics next time you open the door.

    Happy smoken.

  10. Here you go chief.  This is four hours, ten minutes in

  11. hangin1

    hangin1 Fire Starter

    The pork butt is looking good! I plan on doing some spare ribs in my MES tomorrow for labor day, Have a great holiday!
  12. Just a suggestion, next time use a bit more rub, and a bit more smoke, At 4 and a half hours there should be a bit more bark formed. But then, I am just an altar boy in the Cult of the Bark.

    And yes, I have a MES 40, second gen II as well.
    Last edited: Aug 31, 2014
    kentuckycal likes this.
  13. Thanks for the advice man.

    Just probed the meat.... it's at 134 F.
  14. I sense a future sale of an AmazeN pellet tray, his elevation is sub 1000 feet.  Load it, light it, and it dispenses the right amount of smoke for hours.
  15. Looks good so far. Are you going to pull it or slice it?

    Happy smoken.

  16. [​IMG]

    I don't mind loading chips every so often yet, but I have a feeling it's going to get old pretty quick, and yes I am at 731 feet above sea level.
  17. Pull it and finish with that cider vinegar recipe I've seen around here, and then top with a South Carolina mustard sauce (sauce already made and resting in the fridge).
  18. I forgot I had leftover rub so I just threw some more on based on Addertooth's comment.

    Meat temp up to 149 F

  19. Meat temp 163 F, 10 hours 20 minutes in


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