Pulled Pork #2

[pm0084]

First one turned out great...so I got a request to make another for some friends who are visiting.

This time out its a 8 pound bone in pork shoulder. Hit it with the rub and onto the MES it went.

240 degrees
Hickory

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• pm0084
• Jun 18, 2016

 

[pm0084]

16.5 hours for perfection

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• pm0084
• Jun 18, 2016

 

[hardcookin]

Looks pretty good! Thumbs Up

 

[lovethemeats]

Looks good here. What kind of rub did you use.

 

[SmokinAl]

Looks delicious!

Al

 

[lemans]

16.5 hours is a long smoke but each piece of meat is different . It's done when it's done! Great looking pulled pork. Kudos on your dedication !!!

 

[bdskelly]

Agreed  Perfection! B

 

[pm0084]

16.5 hours is a long smoke but each piece of meat is different . It's done when it's done! Great looking pulled pork. Kudos on your dedication !!!

Last one took just about 2 hours per pound as well @ 240. I also spray the meat down with apple juice every hour or so for the last 4-5 hours. I do not wrap the pork either... Gotta love that well formed bark.

Your right it's done when it's done...#1 mistake is to try and rush it. I plan to finish a few hours early if possible....cooler keeps the meat nice and hot for a while.

Looks good here. What kind of rub did you use.

No real scientific method to my rub....just experimenting right now....I really should keep a log and measure out the items, this one turned out great.

This one was:

All Spice

Pepper

Garlic Powder

Dried Onion Flake

Chile Powder

Brown Sugar

 

[lovethemeats]

Keep track of the amounts. You'll find the right blend and will want to duplicate it next time. Ha. Actually I do the same sometimes. I got my bad habit from watching parents do the eye it out method. Funny thing is even the best cooks do the eyeball method. You get used to making it and just know how much to add of each ingredient. I pour most in my hand first then mix together. I bet alot of other people do the same.

 

[backpacker048]

Just curious as to what smoker you are using that you can open up "every hour for the last 4-5 hours to mop it"?  I cooked a turkey breast and was opening the door on my 30"MES once an hour 5-6 times and it took me 12 hours to finish cooking an 8.3 turkey breast.  I missed something along the way.  And realize, that was only my 2nd attempt at smoking.  I'm now checking the accuracy of the temp sensors against a mercury thermometer.  But, hey, what ever works.

 

[lovethemeats]

He was using a MES running it around 240. He said it took him 16.5 hours. So it sounds about right. Mine doesn't take real long to recover. Plus what rack was it on plays a role to. Mine has different temps at different rack positions.

 

[backpacker048]

Thanks for the info.  I didn't realize that different racks had different temps.  So I guess that if you are cooking one piece of meat it probably should be on the center rack?

Thanks again,

Backpacker 

 

[pm0084]

 
Thanks for the info.  I didn't realize that different racks had different temps.  So I guess that if you are cooking one piece of meat it probably should be on the center rack?

Thanks again,

Backpacker 

I do place my meat on the center rack...just above the MES 40 internal temp probe. 

I noticed when I did some chicken that the racks definitely can cook a bit different depending on level...something to keep in mind if using more than 1 rack.

I also only opened the door for a few seconds to spray with apple juice from a spray bottle and then closed it right away...not really mopping. Like Lovethemeats said, mine also only will vary a few degrees doing this and recovers very quick.

 

[lovethemeats]

Best thing to do is see what each rack does at each level. I did a study with mine 2 probes front one from mes30 i used in the center of each rack for each test probes first at the front of the rack and then at the back. You will be surprised on what you find. Its a long process but i think it pays off in the end as you understand what your unit is doing at each level front to back.

 

[lovethemeats]

Somewhere in the site I published my findings on my mes30. I found like many that i also needed a plate at my heater that went from the front of the unit to the back wall and just about half way across. It forces the heat to rise more in the center then the front of the door and back wall. Definitely made a improvement.

 

[lovethemeats]

We are all here to help. Any info we can share. We will.

 

[lovethemeats]

Oh. On mine i use a AMNPS that feeds the smoke to my mes30. I use my heater for just heat and not to burn chips most of the time. Sometimes I use the chip drawer. For short smokes.

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• lovethemeats
• Jun 20, 2016

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• lovethemeats
• Jun 20, 2016

 

[backpacker048]

lovethemeats,

from the pictures, it appears that you have both of your smokers indoors on a carpeted floor?  Very interesting especially since I will be moving into an apartment where I'm sure they will not let me have the smoker outside on the wooden porch.  If this is so, how to you exhaust the smoke to the outdoors?

 

[lovethemeats]

No actually its in a screened in porch that sits off my garage. No carpet. Its a cement slab. I use a window fan to exhaust the smoke out. I've had couple accidents where liquid has been leaked out onto it. You never know. Lots of apartments let you have a grill on a wooden porch.

 

[backpacker048]

Yeah, I couldn't imagine you doing the cooking inside - the wife gets a little testy about things like that.We've been told that we can't have a gas or charcoal grill and electric
grill is a maybe.