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First MES30 Pork Butt [QView]

post #1 of 16
Thread Starter 

I used a variant of Jeff's rub (same ingredients, slightly-random amounts from the bulk store) to coat an 8 lb pork butt and let it cure for 18 hours (rubbing 3 times, once upon purchase, once after 8 hours and then again before putting into the smoker).

 

This is my second smoke in the MES30 (analog) - my first was ribs (with cherry wood) which were great (albeit a little fatty due to the quality of the rib I bought on discount).  This butt was purchased from my regular butcher, trimmed nice and was only $17 (good for Canada pricing)

 

Smoker probe and meat probe are set, apple juice in my make-shift water dish, smoker is foiled-out for easy cleaning and the 6x6 AMNS is providing smoke via hickory wood.

 

It's way too late to be posting, but I need this ready for dinner on Sunday and given the likely 12 hour cook time I'm up at 4 AM - hopefully I'll figure out a better way of doing this in the future (sleep is good).

 

 

 Pork Butt @ Zero Hours

 

Will post a few more photos as the day goes on.  No more opening until at least 8 AM.

post #2 of 16

Looks good so far!

post #3 of 16
Thread Starter 

Pork Butt 4 Hours

The above photo is taken at 4 hours when I opened it up to add more smoke.

 

The butt is now off the smoker - it was on for total of 14 hours at 225 to 240 deg F.

 

I was never able to get the butt over 190 deg F meat temperature.  It did stall in the 160s at around 6/7 hours and then stalled for nearly 4 hours at 185 before I finally took it off.  I can't see an 8 lb butt taking 14 hours - but maybe I am wrong.  Should I have left it on even longer?

 

I'm letting it sit for 2 hours before the shred.  Further pictures to follow.

post #4 of 16

Do you have a differant thermo to check it with???  The mes one is notorious for being way off!  In my mes  the meat probes is 15 degrees off!!

post #5 of 16
Thread Starter 

Finished Pork Butt

 

Here it is after resting for a while.  I'll probably drain the oil off before shredding it.

post #6 of 16
Thread Starter 

Quote:

Originally Posted by les3176 View Post

Do you have a differant thermo to check it with???  The mes one is notorious for being way off!  In my mes  the meat probes is 15 degrees off!!



I use the Maverick smoker + meat probe thermometer (2 temps on 1 device).  I tested them to ensure they read 212 around boiling.

post #7 of 16
Thread Starter 

Pulled Pork Shredded

 

The pork is pulled!

post #8 of 16

looks Good...

post #9 of 16

Looks to me like you pulled it at the right time. It looks delicious!

post #10 of 16

Looks like it turned out FANTASTIC!

 

Todd

No Creosote! A-Maze-N Smokers

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post #11 of 16

Nice!!!! 

 

 

 

   Craig

post #12 of 16
Looks moist and juicy to me!
post #13 of 16

Looking great. I love pork buttt, wife does not. So I do not get much chance to cook it. Now I am hungry again.


 

post #14 of 16

I just put my first pork butt in the MES. Now its off to bed cause I have the amnps in there for the smoke. I'm not all that sure when to take it off and foil it though. 

post #15 of 16

Looks yummy! 

post #16 of 16

Looks great from here

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