Smoking a chunk of pork for the evening meal MES 30 & AMNPS

smoking b

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• Jan 2, 2013

• #1

My parents were supposed to come this morning but I got a call saying they weren't going to be able to make it till this evening. My dad really liked the pulled pork I gave him a few weeks ago so I decided to make some for this evening. I had a fresh 3 1/2lb chunk of pork butt so I used it.

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• smoking b
• Jan 2, 2013

Here it is looking sad with no rub...

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• smoking b
• Jan 2, 2013

My mom can't have too much hot & spicy food so I decided to try out Chef JimmyJ's Mild Bubba Q rub - Thanks for the recipe man!

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• smoking b
• Jan 2, 2013

I have the MES 30 warming up to 225*

 

Last edited: Jan 2, 2013

smoking b

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Forgot this

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• smoking b
• Jan 2, 2013

Using Pitmaster's Choice in the trusty AMNPS - These were all I had handy (saved in a baggy from last use) so I will have to add some more later more than likely.

Updates to follow...

 

smoking b

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• smoking b
• Jan 2, 2013

& into the smoker. I will snag another pic when I put in the meat probe. I also put in some sea salt (as I am prone to do) since I don't have any smoked with PMB.

Updates to follow...

 

mcockrell

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• Jan 2, 2013

• #4

nice smoke! i orderd the amnps last week. should be here tomorrow in time for some weekend smoking! i cant wait.

 

frosty

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• Jan 2, 2013

• #5

O that looks great so far!  I love my MES 40 and the AMNPS.

Good luck with it!

 

smoking b

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mcockrell said:

nice smoke! i orderd the amnps last week. should be here tomorrow in time for some weekend smoking! i cant wait.

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Thanks! You're gonna love the AMNPS!  The only time I ever used chips in my MES was to season it.  The AMNPS gives me all the smoke I need without the hassle of adding chips constantly...

 

smoking b

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Frosty said:

O that looks great so far!  I love my MES 40 and the AMNPS.

Good luck with it!

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Thanks Frosty! 

 

smoking b

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Ok probe is in & things are starting to look good!

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• smoking b
• Jan 2, 2013

IT is 145* smoker temp holding 224-227*  No water added to pan  Salt is looking..... well........ salty... 

Updates to follow...

 

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dirtsailor2003

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• Jan 2, 2013

• #9

Looking Good!!!

 

smoking b

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dirtsailor2003 said:

Looking Good!!!

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Thanks! It's starting to smell pretty awesome out on the deck now 

 

jarjarchef

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• Jan 2, 2013

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I need to restock my freezer. Hoping I can get a cole more smokes out of my smoker before it falls apart......

Great looking food..

 

smoking b

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jarjarchef said:

I need to restock my freezer. Hoping I can get a cole more smokes out of my smoker before it falls apart......
Great looking food..

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Using it till it falls apart - now that's maximizing your investment! 

Thanks! I'm starting to get hungry thinking about it & I keep torturing myself smelling it 

   IT is 184*  smoker temp is 227*  Hunger level is rising rapidly 

 

smoking b

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Ok it is pulled off & resting

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• smoking b
• Jan 2, 2013

This is right when I took it out...

It is wrapped & has been resting in a cooler for now.

My parents just got here so I am gonna cook some CB for them to try while it is resting then I will be able to post results of the CB challenge.

Updates to follow...

 

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jarjarchef

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• Jan 2, 2013

• #14

Looks great....

 

linguica

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• Jan 2, 2013

• #15

If you didn't want to make pulled pork could you just slice it and serve with au gratin potatoes and a veggie like asparagus?

 

jimalbert

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Oct 30, 2009

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Lehighton, PA

• Jan 2, 2013

• #16

Dude... that looks really pornographic....  like XXX food pics.  I love PP.  The pork loin wrapped in bacon that I did New Years Eve was a close second.  I will get you those sliced pics as soon as I cut her up.  Most likely wont be tonight but definitely tomorrow.

Good Job!
 

 

smoking b

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jarjarchef said:

Looks great....

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Thanks!

Linguica said:

If you didn't want to make pulled pork could you just slice it and serve with au gratin potatoes and a veggie like asparagus?

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Yup I could do that but the main reason I smoked this was because my parents were coming over & my dad really liked the pulled pork I gave him a couple weeks ago so I decided to make the pulled pork for him as a surprise 

 

smoking b

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jimalbert said:

Dude... that looks really pornographic....  like XXX food pics.  I love PP.  The pork loin wrapped in bacon that I did New Years Eve was a close second.  I will get you those sliced pics as soon as I cut her up.  Most likely wont be tonight but definitely tomorrow.

Good Job!
 

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I will post the pulling pics in a little while - have a lot going on temporarily with the CB judging & feeding my parents really well... 

 

jimalbert

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• Jan 2, 2013

• #19

How does the salt come out or was it your first time?  My wife fell in love with smoked salt on radishes when we were at a really high end restaurant that had a waiting bar last year and I haven't been able to find it anywhere locally yet.  Any help would be appreciated.

Jim
 

 

smoking b

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jimalbert said:

How does the salt come out or was it your first time?  My wife fell in love with smoked salt on radishes when we were at a really high end restaurant that had a waiting bar last year and I haven't been able to find it anywhere locally yet.  Any help would be appreciated.

Jim
 

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I hot smoke my salt & it comes out great - here is a good thread on salt smoking  http://www.smokingmeatforums.com/t/125996/the-great-smoked-salt-experiment