Thanks for the welcome! Like I said earlier, I've been checking y'all out for the last month or two. Certainly is a TON of knowledge here!
This Labor Day Weekend was smoke filled! I'm rarely off for three days in a row, so I took full advantage!
First off, on Saturday I did some ABT's and some chicken breasts pounded out and rolled up with an ABT inside, of course all wrapped up with bacon using straight pecan.
It was also the first run using the AMNPS in my MES40. That worked....Amazin-ly LoL.
should have had some pictures of them on a plate.
That was Saturday.
2am Monday morning I put on a 7.5 lb pork shoulder. I prepped it Sunday afternoon using a spicy mustard slather and some dry rub, wrapped it in plastic wrap, then vacuum sealed and stuck in the fridge.
This was after 6 hrs of straight hickory smoke. I added a head of cabbage at this point...but no pictures
At about 14 hrs, at 230 cooking temp, the IT was hanging at 189*, I was wanting to wait it out til 200-205 without foiling, but it was getting late, so I foiled it added apple juice and put the heat up to 260 for an hour, then rested it for an hour. After resting the IT was about 200*
Above,before foiling and it looked pretty much the same after as well.
and finally, a pan full of tender moist goodness!