Figured i would post some results from my first ever pork butt smoke with my new MES.
I just picked it up from bass pro on friday. The digital one, with the remote (PRICELESS).
I will say, that having it digital, with a built in probe and timer setting etc is unreal. I couldnt be happier with that purchase.
On to the pork.
PIcked up a 3.5 lber from my local butcher , rubbed it down (with a pre packaged rub from BPS called butt rub) and tossed it in the fridge.
In the morning i fired up the mes and started the smoke. I used jack daniels oak chips and apple, mixed.
The one picture below was just before i pulled it out to foil it.
At 165 i foiled it, sprayed some AJ Captain juice in there as well (i followed the sticky pretty much to the letter).
at 204 i pulled it out, and put it in towel, in a cooler for an hour.
Pulled it out, pulled the bone out, and tossed it in the kitchenaid mixer with the dough hook. this worked to perfection.
added a but more seasoning and my served it up. Wife and Bro were in heaven. Ive been picking at it ever since.
I know pork butt is easy to do and hard to screw up, but I couldnt imagine it being any more perfect than this.
My only complaint may be the smokieness of it. It wasnt particularly strong. But again, apple and oak arent.
So would you guys maybe recommend a couple hours of hickory at the start then work in with apple?
Thanks in advance. and thank you all for all your great posts. I feel fortunate this forum exists.
I need to get my brisket down next.