last night I loaded a butt in the MES at 230°. This morning I laid down a bacon weave. Rubbed the loin real good and put it in with the butt. A couple of hours later I refilled the MES and bumped the temp up to 240°
ready for the smoker.
The butt that it is sharing the smoke with.
See Mules pulled pork thread for more on it.
http://www.smokingmeatforums.com/t/...n-a-mes-40-with-amnps-with-qview#post_1216739
More to come.
Happy smoken.
David
ready for the smoker.
The butt that it is sharing the smoke with.
See Mules pulled pork thread for more on it.
http://www.smokingmeatforums.com/t/...n-a-mes-40-with-amnps-with-qview#post_1216739
More to come.
Happy smoken.
David
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