Back to the MES40 third run with it and the amnps. Did it right this time with a layer of hickory below my cherry pellets got the whole thing lit with ease and got over 9 hours of smoke out of it. preheated the MES for 30 minutes at 275 dropped it down to 220 followed all my amnps instructions to the T this time. layered pellets chip tray open a bit loader open a bit galvanized elbow stack in place. Placed the amnps on the rails against the far wall. put mustard and a rub on a pork loin. Took a 3 or so lb corned beef and rubbed it with the season pack pepper and garlic powder.
Things got down right easy set my temp and left for the gym.
Pulled the pork out at 150 wrapped it in foil and let it sit for 15 minutes. Man some of the most juicy tasty pork I have ever made. It took somewhere around 4 hours for the loin. The corned beef was pulled around 172 that took around ten hours. Let it rest for 20 minutes and cut into it. It was sure good but very very salty and that was just what it came with as I added no salt. I tried some thin sliced this morning after a night in the fridge and its very good and the salt is less prevalent. Don't get me wrong it was damn good warm and over half was crushed by family and friends but it was salty! Went good with the Boston lagers.