Pork Butt and Brisket on my MES this weekend

2nd smoke

Fire Starter

Original poster

May 18, 2013

36

11

Wisconsin

• May 26, 2013

• #1

Having some friends over this weekend so I decided to smoke a pork butt and brisket on my new MES smoker. Seasoned it last weekend and did a small pork roast to test it out and was very impressed.

Here's the pork shoulder that I started with.

I'll try the pictures I loaded from my profile.

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• 2nd smoke
• May 26, 2013

After trimming

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• 2nd smoke
• May 26, 2013

 

Last edited: May 27, 2013

2nd smoke

Fire Starter

Original poster

Thread starter

May 18, 2013

36

11

Wisconsin

• May 26, 2013

• #2

I hope the pictures are loading up. Don't see them yet

 

2nd smoke

Fire Starter

Original poster

Thread starter

May 18, 2013

36

11

Wisconsin

• May 26, 2013

• #3

Well the story goes on.

I trimmed it up and injected it with this sauce.

3/4 cup apple juice

1/2 cup water

1/2 cup white sugar

1/4 cup table salt

2 Tablespoons Worcestershire Sauce

This darkens the meat a little but I really like the flavor the WS gives it.

Then I rubbed the meat with this mixture.

1/4 cup dark brown sugar

1/2 cup white sugar

1/2 cup paprika

1/3 cup Kosher salt

1 Tablespoon chili powder

1 teaspoon oregano

1 teaspoon cayenne pepper

1 teaspoon cumin

1 teaspoon black pepper

Then I wrapped it in tin foil and put it in the refridge for about 10 hours.

I'll try a picture here

Brisket before trimming

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• May 26, 2013

After trimming

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• May 26, 2013

After rub

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• 2nd smoke
• May 26, 2013

 

Last edited: May 27, 2013

2nd smoke

Fire Starter

Original poster

Thread starter

May 18, 2013

36

11

Wisconsin

• May 26, 2013

• #4

Hope these pictures are showing up.

Then I started on the brisket.

Trimmed it up and rubbed it with this mixture.

1/2 cup paprika

1/3 cup brown sugar

3 Tablespoons garlic powder

3 Tablespoons onion powder

2 Tablespoons oregano

2 Tablespoons salt

1 teaspoon tyme

This is the first time I've tried this rub, I'll see how it turns out.

Wrapped it up in foil and put it in the refridge for about 10 hours also.

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• 2nd smoke
• May 26, 2013

 

Last edited: May 27, 2013

2nd smoke

Fire Starter

Original poster

Thread starter

May 18, 2013

36

11

Wisconsin

• May 26, 2013

• #5

I put the meats on the MES at midnight last night and gave it 2 shots of mesquete chips. Set the temp at 230 deg.

Got up this morning and put in the thermometer probes and the meat was at 165. Turned down the temp to 215 and gave it a load of apple chips.

I'm going to wrap it up in foil and towles then put it in a cooler for 2-3 hours.

The brisket

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• 2nd smoke
• May 27, 2013

The shoulder

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• 2nd smoke
• May 27, 2013

 

Last edited: May 27, 2013

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,001

1,757

N.E. Oklahoma

• May 26, 2013

• #6

Hi 2nd Smoke.

Still not seeing your pics, but perhaps the site software is holding them until a Mod can clear them.  This happens with newer members until they get a certain number of posts under their belt.  Its a bit of a pain, but is meant to be a measure of protection against spammers.

Even though I can't see it, it sounds great!  Good luck, and be sure to tell us how it turns out!

Red

 

2nd smoke

Fire Starter

Original poster

Thread starter

May 18, 2013

36

11

Wisconsin

• May 26, 2013

• #7

Just took them out at 195 and wrapped them up in foil and towels. Put them in a cooler full of towels. Should stay hot for 2 hours until we are ready to eat. I'll take more pictures then.

Watching Formula 1 race we taped this morning.

 

Last edited: May 26, 2013

2nd smoke

Fire Starter

Original poster

Thread starter

May 18, 2013

36

11

Wisconsin

• May 27, 2013

• #8

The pork butt and brisket turned out great! Brisket could have been a little more moist but was very tender.

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• 2nd smoke
• May 27, 2013

Pork butt

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• May 27, 2013

And a salad from my hydroponic saled garden with spinach, buttercrunch lettuce and romain lettuce.

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• 2nd smoke
• May 26, 2013

 

2nd smoke

Fire Starter

Original poster

Thread starter

May 18, 2013

36

11

Wisconsin

• May 27, 2013

• #9

Found out it works to upload the pictures to my profile and then put them in my post so I edited the earlyer post and added the pictures.