Well, as I've said in my ealier posts, I absolutely LOVE my new MES 40! I got to try a pork butt in there yesterday and it came out AMAZING!
A 7-lb with a simple rub (from the MES manual) of salt, brown sugar, and chili powder. I had a different rub in mind, but I wanted to try this one for the "inaugural" run.
Sorry, this pic is blown out a bit - it was @#$% BRIGHT outside! But, here's it is in the smoker. I had some old apricot wine I used, along with some water, in the water pan and also used pecan wood chips for smoke. The smells all around the back patio were "intoxicating!"
Doing a FINE job so far!
It didn't have quite the bark that I was expecting, but O H M Y L O R D the flavor! Tender to the bone.
The plated pork butt with some mashed sweet potatoes w/ walnuts, garlic-roasted cauliflower and jalapeno and some applesauce.