First smoke in MES, Pork Butt w/ tons of qview!

[jmebonner]

As stated, first smoke ever. Got my MES Thursday, prepped the Butt Friday night and smoked all day Saturday. I used Jeff's rub - excellent! I also made Jeff's bbq sauce recipe which turned out great. I cut the brown sugar about 1/8 cup, doubled the tabasco and added about a teaspoon of liquid smoke. It's fantastic. Finally, I also made SoFlaQuer's finishing sauce. Got some cwbs and have since gorged myself twice. I'm so excited that it turned out so well. I'll get some ribs and a turkey this week to try those as well. I want to thank everyone here for all the posts - I did a LOT of reading while waiting for the MES to arrive.

It went great, took about 10 hours for an 8 pounder at 225. Would have shaved an hour or so off if I hadn't only set the smoker for 8 hours. I hit 170, then it dropped to about 165, I thought maybe it was the stall, but after a little head scratching I realized the smoker was off.

Anywho, never got close to the danger zone, but it did take a while to get back up to temp.

Also did twice baked taters and some halved reds with onions.

Pics:

 

[rbranstner]

Looks like you sure sucked up a lot of information here. Doesn't look like a first time smoke to me. Job well done

. I hope you liked the food.

 

[mballi3011]

Everything looks like it came out great and really delish too.

You sure it's your first smoke you look like you have done this many times before.

 

[rdknb]

That looks great, well done

 

[drheerdt]

Except for the Jeff Gordon glass...Great Job!

 

[beer-b-q]

Looks Great, even the #24 Glass...

 

[jmebonner]

The glass lets me drink FASTER

 

[rstr hunter]

Great 1st smoke. I'd take that any day. Good Job.

 

[fourthwind]

MES is a great asset in any smokers collection. I love mine. Especially in the winter!

Great looking smoke!

 

[tjohnson]

I'm free about Noon today....Where in Minnesota did you say you lived?

Looks Great!



Todd
Savage, MN

 

[jmebonner]

Fergus Falls, lol. Man, I've got to say, it just seems to taste better every day that it sits in the fridge. It's amazingly good, I have to think a lot of that has to do with Jeff's rub. We've shared with friends and neighbors and it's getting rave reviews.

I just went to the store to price different meats and we scored about 10 pounds each of pork sausage and italian sausage for a buck a pound, four chickens for a buck a pound and we also grabbed some salmon, a spiral cut ham for smoking and some spare ribs. I'm thinking my next trip to the store will be for some jeans with a larger waistline :D