Hello all!
What a great site, with some knowledgable friendly folks.
Got an MES and seasoned it yesterday... fired it up today for my first smoke ever! 7.5lb pork butt, slathered with spicy brown mustard and rubbed down good. MES at 225* with hickory chips, apple juice in the pan. Put it on at noon and started spraying with 3-1 apple juice-bourbon at 100*. Stalled BIG TIME at 146*, just now got to 165* after almost 12 hours. Double foiled and waiting on 200* now! Using a Polder dual sensor therm that shows the box temp and internal temp, pretty neat. It stays within +/- 5* of the MES readout, so it looks like the MES is dead on. Wasn't planning on babysitting this late, but it makes for a pretty cool first experience. Going to rest it wrapped in a cooler when it temps out, would it be ok to leave it like that til morning and pull then? And how can it be reheated? Thinking about the micro, would that be ok? Not serving until about 5pm tomorrow. I'll be doing a rack of spares tomorrow and some abt's too, I'll keep you updated, and thanks in advance for the help!
Mark
What a great site, with some knowledgable friendly folks.
Got an MES and seasoned it yesterday... fired it up today for my first smoke ever! 7.5lb pork butt, slathered with spicy brown mustard and rubbed down good. MES at 225* with hickory chips, apple juice in the pan. Put it on at noon and started spraying with 3-1 apple juice-bourbon at 100*. Stalled BIG TIME at 146*, just now got to 165* after almost 12 hours. Double foiled and waiting on 200* now! Using a Polder dual sensor therm that shows the box temp and internal temp, pretty neat. It stays within +/- 5* of the MES readout, so it looks like the MES is dead on. Wasn't planning on babysitting this late, but it makes for a pretty cool first experience. Going to rest it wrapped in a cooler when it temps out, would it be ok to leave it like that til morning and pull then? And how can it be reheated? Thinking about the micro, would that be ok? Not serving until about 5pm tomorrow. I'll be doing a rack of spares tomorrow and some abt's too, I'll keep you updated, and thanks in advance for the help!
Mark