Whats up! Weather was unseasonably warm this past weekend, so I figured I needed to break in the new MES 30".
-9lb boston butt
-full rack of baby backs
-half dozen chicken things
-Homemade creole coleslaw (half broccoli slaw/half regular cabbage mix)
I used a brown sugar based rub on the butt and the baby backs. Half of the chicken thighs I used kickin chicken rub and the other half I rubbed with blackened seasoning.
The butt smoked for 7hrs then was wrapped at 160F. It stalled for an hour at 164F. The ribs I did 2-2-.5-.5. The last .5 was on the grill while basting and flipping. The thighs hit 160F then hit the grill to crisp the skin up/finish to done temp.
Everything turned out excellent! I used Jeffs finishing sauce on the pork which everyone agreed was amazing. People always rave about the coleslaw...I think mainly cause the broccoli keeps it nice and crunchy. All the finished pics are half eaten haha, sorry!
-9lb boston butt
-full rack of baby backs
-half dozen chicken things
-Homemade creole coleslaw (half broccoli slaw/half regular cabbage mix)
I used a brown sugar based rub on the butt and the baby backs. Half of the chicken thighs I used kickin chicken rub and the other half I rubbed with blackened seasoning.
The butt smoked for 7hrs then was wrapped at 160F. It stalled for an hour at 164F. The ribs I did 2-2-.5-.5. The last .5 was on the grill while basting and flipping. The thighs hit 160F then hit the grill to crisp the skin up/finish to done temp.
Everything turned out excellent! I used Jeffs finishing sauce on the pork which everyone agreed was amazing. People always rave about the coleslaw...I think mainly cause the broccoli keeps it nice and crunchy. All the finished pics are half eaten haha, sorry!
