Pulled Pork

da maxx

Fire Starter

Original poster

Mar 4, 2012

58

12

Port Orchard, WA

• Apr 12, 2012

• #1

Going to smoke Pork. I have an MES30 and AMNPS. I have done brisket, ribs, and whole chicken all excellent. I've read where the fat cap on the pork should be placed down. Is this right ? I thought the idea for the fat cap was to promote self-basting, which should be up. I did the brisket with the fat cap up, came out great. I also read where adding a piece or two of charcoal would help with the bark. Anyone tried this in the MES ?

 

rdknb

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Jan 23, 2010

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159

Chester (Kent Island), Md

• Apr 12, 2012

• #2

Some it with the fat down, I myself do fat up.  I also do not foil in order to get more bark, but mist here foil.  Try it all the ways till you get your way :)

 

ronrude

Meat Mopper

Dec 16, 2011

292

12

Muscatine, Iowa

• Apr 12, 2012

• #3

RdKnB said:

Some it with the fat down, I myself do fat up.  I also do not foil in order to get more bark, but mist here foil.  Try it all the ways till you get your way :)

Click to expand...

x2 for me.  fat up, no foil.  I like it crusty.

 

bama bbq

Master of the Pit

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Apr 12, 2012

• #4

I like no crutch as well.  It takes longer due to the stall (which the crutch breaks), but it's worth it to me.

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Apr 12, 2012

• #5

I never foil anytyhing........

and it comes out nice every time...

Hickory , or whatever I have handy , and leave it alone till done , "If you're lookin' , you're not cookin' !"

 

have fun and .....

 

da maxx

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Original poster

Thread starter

Mar 4, 2012

58

12

Port Orchard, WA

• Apr 12, 2012

• #6

Has anyone tried the charcoal briquets in the MES30?

 

bluebombersfan

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Mar 4, 2011

1,729

75

Winnipeg, Manitoba Canada

• Apr 12, 2012

• #7

DA MAXX said:

Has anyone tried the charcoal briquets in the MES30?

Click to expand...

I have used a couple here and there just to get a little bit of a smoke ring............

 

rtbbq2

Master of the Pit

Mar 2, 2012

1,412

29

Minneapolis MN/Riding Country USA

• Apr 12, 2012

• #8

Well, I do foil at 170° with a nice mix of some seasoning, apple juice butter, honey, brown sugar, balsamic vinegar and Pickapeppa sauce. I heat up all the ingredients on the stove so they blend, sugars and honey all melts then pour the mix in foil pans and cover. Back on the smoker until 200° then wrap in blanket and in a warm cooler for an hour.

As far as the fat cap goes. Cap up for me. Everyone is different so try what feels right today and try something different next time. No right wrong on this one....

 

chef jimmyj

Gone but not forgotten. RIP

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May 12, 2011

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7,150

• Apr 13, 2012

• #9

Fat up...Foil if running late and need to save time, otherwise let it ride...JJ

 

da maxx

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Original poster

Thread starter

Mar 4, 2012

58

12

Port Orchard, WA

• Apr 14, 2012

• #10

Got the butt and a brisket in the smoker now. Fat side up for both. I plan to wrap both @ 165. Then bring both up to 195, before it hits the cooler. I'll post final pics.

 

rtbbq2

Master of the Pit

Mar 2, 2012

1,412

29

Minneapolis MN/Riding Country USA

• Apr 14, 2012

• #11

I did two more butts Friday. I will post pics tomorrow. I have the entire smoke on my camera. 18 pounds all smoked and in the freezer in bags..Pulled pork baby...

Sneak preview below..