Originally Posted by pbplayer
I’ve got some question regarding my new 30” 2nd Gen MES. So, I received this for Father’s Day and managed to get it assembled and seasoned with no issues. I proceeded to smoke a pair of babyback ribs using the 2-2-1 method. They came out good but could be better and that got me looking and finding this site. I saw a couple of things that I definitely will include next time. So, now I have to prepare some pulled pork for @25 people this coming weekend. I noticed with the ribs that I didn’t get enough smoke on them that I wanted so ended up buying the AMNPS and will attempt to use it for the first time this weekend after reading the reviews of it here on the site. Did the prep work on the unit by setting the AMNPS inside and burning any oils off. I found Todd’s suggestions on how to set the AMNPS for the 2nd Gen MES and will do so as well as adding a 3” elbow vent for better air flow out of the unit. My questions:
1) 1) I’m smoking three pork butts simultaneously for the first time…do multiple meats add to the total cooking time? NO, Time is based on the largest Butt. If othersa get gone early, pull and wrap then in cooler. They are all around the 7.5 lbs and I was planning on cooking them at 1.75 hrs/lb. at 225. Do I need to raise the temp also? NO
2) Is the meat thermometer provided with the MES good to use? Test ist some are some are off. Any users use it or do I go with an external probe thermometer? Most do MAV 732/733.That being said I’ve read that a good pulling temperature should be 205. Is that correct? That many Butts will continue to cook in the cooler. 205 will result in very soft meat some feel it is mushy and overdone. You can go to 195-200° and rest for pullable but slightly firmer meat. Wrap and rest.
3) 3) Using the AMNPS (5x8), how many rows are needed to get a good smoke ring provided with the time estimates above? Elatric smokers do make Smoke Rings. Not enough Nitrogen gas made. You ca try adding a Chunk of Charcoal or Wood to the chip pan, some have gotten results with that.
4) 4) Fat cap up or down? UP Or just remove as much as the fat cap as possible and don’t worry about it? 1/4" trim is good or leave it.
5) 5) I don’t want to open the door to mop or spray. Is mopping a big deal for juiciness or creating a good bark? Not on Butts, they come out fine on their own. I plan on using the finishing sauce that was provided on the site to help with the juiciness. Mine is popular see below.
6) 6) What about foiling? Some do, some guys smoke straight through. Lots of bark and Smoke flavor, with no foiling. Is foiling better or just getting a really good deep bark okay? Your choice. Again, I don’t wish to open the unit to wrap three butts.
7) 7) I have to bring these to a different location so the plan was to take them off when they hit temp, wrap them in foil and towels and then store them in a cooler. They may sit for 2-3 hours. Is this safe to do? You will get 6+ hours in the cooler. Do I have the process correct for transporting? Yes
Thanks for any responses and I hope to learn a lot from you pros!
Foiling Juice / Sweet Pulled Pork Finishing Sauce
For each Rack of Ribs Combine:
1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more of a KC Style Glaze.
Simmer until a syrupy consistency.
Allow to cool for 5 minutes, pour over foiled Ribs and
run your 2 hour phase of 3-2-1. For the last phase return
the ribs to the smoker BUT reserve any Juice remaining
in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.
For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, Butter optional.
Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.
Cover the pan with foil and continue to heat to 205*F for pulling.
At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.
Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.
When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.
Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.
I was AMAZED...No additional sauce needed. ENJOY...JJ
Tangy Pulled Pork Finishing Sauce
This is more of an Eastern North Carolina style Finishing Sauce...
2 C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.
1/2 tsp Grnd Allspice.
Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.
For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ
Good Luck... For 25, 6oz Portions you will need to smoke 16-18 pounds of Pork. This accounts for cooking loss and give a couple extra portions. 25 X 6oz sandwiches = 150oz / .6 yield = 250oz / 16oz per Lb = 15.625 Lbs Raw Pork needed. Round up. Change the weight of the serving to 8oz, if that PP will be plated or if it's the only meat being served...JJ
Edited by Chef JimmyJ - 7/9/14 at 10:33am