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Pulled Pork

post #1 of 11
Thread Starter 

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 ?

post #2 of 11

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 :)

post #3 of 11
Quote:
Originally Posted by RdKnB View Post

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 :)


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

 

post #4 of 11

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

post #5 of 11

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

 

Betty 004.JPG

 

and it comes out nice every time...

 

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

 

have fun and .....

post #6 of 11
Thread Starter 

Has anyone tried the charcoal briquets in the MES30?

post #7 of 11
Quote:
Originally Posted by DA MAXX View Post

Has anyone tried the charcoal briquets in the MES30?



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

 

post #8 of 11

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....

post #9 of 11

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

post #10 of 11
Thread Starter 

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.

post #11 of 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...nana2.gifSneak preview below..

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