I got the MES 30 for Father's Day and this is my first shot at pulled pork. I got a 10 lb but from a local butcher, trimmed about half the fat off, and liberally coated it with Jeff's Rub. It sat wrapped for about 6 hours before hitting the smoke last night.
Everything went well overnight but the MES never seemed to be able to get over about 235 degrees. I was using a Maverick Et732 to monitor the meat and the cooker and even though I maxed out the MES I never quite got where I needed. It was 20 hours total on the smoker and I had to spend the last hour in the oven to get things finished
The IT got to about 190 in the smoker and at the 18 hour mark I popped it into a tray and foil into my oven to finish it off. I never got it all the way to 205 as I wanted as it was time to eat, but it was awesome! The shoulder blade pulled out easily and with no resistance. I made three varieties of Jeff's sauce (regular, hot, and another that had a Carolina twist) and I must say that the pork was awesome. My son was not here today but my wife and daughter could not get enough!
I still have a lot to learn but this was so good I can hardly wait to do it again!