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Picture perfect pulled pork on my MES (and it was my first time!!) Lots of Q-view

post #1 of 14
Thread Starter 

This is only my third time using my MES 30, and my first time ever doing a pork shoulder. I made myself up a rub with the main players being brown sugar and chili powder with some salt, black pepper, onion powder and garlic powder in for support. At the last second before rubbing the butt I tossed in about a handful of turbinado sugar into the rub just to help give it a bit more of a sweet crust (boy am I glad I did that!!). Coated the meat in a thin layer of yellow mustard, rubbed it generously with my rub and let her sit over night. This is what the 5 pound butt looked like before being wrapped:





Tossed it onto my MES at 6:15am when my Maverick told me she was up to 230 degrees and my cherry chips were providing me with perfect thin blue smoke. The ONLY time I opened the door was 4 hours later to insert the meat thermometer. At 10:15am the temp was 154 degrees. I shut the door and didn't open it again until the Maverick alerted me that my desired temp of 195 degrees was reached at 6:30pm. I opened the door to find this masterpiece staring back at me.




I almost shed a tear and how beautiful it was. It was a couple moments later that I snapped back into consciousness and remembered that I had to wrap this badboy in foil for a bit while I get the side dishes ready. 




While pulling I was in awe of how amazing this had come out. It was perfectly moist, tender, smokey, and the brown sugar based rub gave me the most amazing bark ever. Nice smoke colour too! (Thanks to the small chunks of hardwood charcoal that I added in with the woodchips)





I just applied some of my favorite BBQ sauce and it was absolutely the best pulled pork I've ever had. In fact, I may go back for some left overs in a few minutes :p


Thanks very much for reading my story and most importantly I'd like to thank everybody on this forum for providing the information that allowed me to do this perfectly my very first time!



post #2 of 14


Looks great! nice color.

Happy smoken.


post #3 of 14

Looks good to me.  Congrats 

post #4 of 14
Great looking bark on that there butt! You can get a good crust without the sugar too. My standard rub is salt pepper chipotle garlic and paprika. No mustard or other binder. Get a great bark every time.
post #5 of 14

Congrats, obviously you did your research to nail it like that, don't forget to write down how you did it and what if anything you'd like to try different next time. Be a shame to not remember that proceedure.


Really nice looking pork.

post #6 of 14
Thread Starter 

Thanks guys! 


dirtsailer2003, there's something about a sweet and smokey, slightly sticky bark that just makes me go crazy. It's almost like pork candy and it's exactly what I was after in my bark. I'd definitely like to put together a couple different rubs just to try out, maybe one with a good bit of cayenne and black pepper to kick up the heat, and follow it up with a sweeter BBQ sauce. Sweet and heat!

post #7 of 14

Yep, picture perfect. Nice job!



post #8 of 14
Looks absolutely delicious!
post #9 of 14

  That looks great. Glad your first PP worked out so well. Butts are an amazingly forgiving piece of meat. My first was also fine, but I've learned so much since then that they are even better now. Congratulations on a job well done.



post #10 of 14
Congrats! Looks awesome, I bet it was delicious. I remember when my MES was that clean inside! Just wait till you use it more and get lots of seasoning built up in it.
post #11 of 14

Butts are a great place to start, and this one looks beautiful!  I like mine just about like that but with a little vinegar based finishing sauce (base on the finishing sauce recipe in the sticky here).  Helps take that smoky bark flavor more throughout the meat.  

post #12 of 14

Looks great from here.  Isn't is nice when a "smoke" goes as planned!



post #13 of 14

That is some awesome pulled pork! Great bark!

post #14 of 14
Looks fantastic. I'll have mine on a nice, soft bun, dill pickle slices and onion, please and thank you.
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