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Maxing out the MES 30 or Carniverous Maximus with Q-view

post #1 of 16
Thread Starter 
Been a while since I had a good smoke. So we are having a party tomorrow. I have 2 boneless pork shoulders around 12 lbs and a 15 lb full packer briskett that is going on the smoker. Going to be a tight fit but should be good

I just put on the two pork shoulders. Will put the brisket on later.

Smoking using Cherry
Going for a higher temp this time 250F (as opposed to my typical 225)
Typical rub I use
SS
Peper
OP
GP
Cajun Seasoning
Brown Sugar
Pepper

Rubbed down with yellow mustard prior to the seasoning. Let sit overnight

Won't have time to plot out the temps, have to get ready for the party

Here are the shoulders in the smoker, just put them in about 3 hr ago

post #2 of 16

HEUBrewer, will your MES30 keep up that temp with 27 lbs of meat inside?

post #3 of 16

Looks great, i have a couple of questions as a fellow 30" Gen 2 MES.  Out of curiosity how long do you think this will take to smoke and do you find that cooking on the bottom racks gives you the best cook?  

post #4 of 16

Where in the Chicago area? I'm in SW burbs and I didn't get my invite!

post #5 of 16
Thread Starter 
How long to cook? That is a great question. When I smoked my shoulders at 225 they took FOREVER. THey were great but they took a long time. I am guessing at least 18 to 20 hrs. I am cooking on the bottom for this go around because I am going to put the brisket on top. Never cooked at 250F before so we will see

Just about ready to put the first part of the brisket, point plus part of the flat. Again I am guessing about 16 to 18 hrs based on my last smoke

I am in the Western Suburbs Unincorporated Glen Ellyn to be exact.

Thanks for the views will keep everone posted
post #6 of 16
Thread Starter 
Quote:
Originally Posted by mneeley490 View Post

HEUBrewer, will your MES30 keep up that temp with 27 lbs of meat inside?

Looks like an experiment in progress biggrin.gif
post #7 of 16
Thread Starter 
Just loaded the brisket point and small portion of a flat.

The other flat will go on tonight at about midnight

post #8 of 16

Looks like a good smoke and a good party coming up !

post #9 of 16

Looking Good already!!!:drool

 

I love that "Carniverous Maximus" !!!Thumbs Up

 

 

Bear

post #10 of 16
Quote:
Originally Posted by HEUBrewer View Post

How long to cook? That is a great question. When I smoked my shoulders at 225 they took FOREVER. THey were great but they took a long time. I am guessing at least 18 to 20 hrs. I am cooking on the bottom for this go around because I am going to put the brisket on top. Never cooked at 250F before so we will see

Just about ready to put the first part of the brisket, point plus part of the flat. Again I am guessing about 16 to 18 hrs based on my last smoke

I am in the Western Suburbs Unincorporated Glen Ellyn to be exact.

Thanks for the views will keep everone posted

Thanks for the info.  Thats exactly what i was seeing in my MES. I did a 7lb pork shoulder the other day and it took 16 hrs at 230 degrees.  Thank god for the AMNPS and a mailbox.    I think part of issue is that i don't wrap so my new plan is to wrap and compare and see if i like it better.  GL with the rest of your smoke.  

post #11 of 16
Thread Starter 
Well 12 hrs in and I just put on the flat part of the packer. A full packer won't fit in the 30"MES so I basically cut the point and leave a bit of the flat for one peice and the remaining of the flat for the 2nd peice. Since I split them I put the point on first followed by the flat. The point went on around 4:00 pm and I put the 2nd peice on at 11:00 pm

The smaller of the two boneless butts is at 194. This is going faster than my previous smokes. Backed off the smoker to 240F earlier today. 250F seemed too hot, somehow 240 feels better. Don't bother asking just a feeling

Now we just wait.

In case anyone is intrested these are no foil smokes.
post #12 of 16
Thread Starter 
Two bonelsess pork shoulder butts out of the smoker resting ready to be pulled 21 1/2 hr smoke

post #13 of 16

Nice so far , I'll sip my Coffee.gif.and wait for the rest to get done...

 

Have fun and . . . 

post #14 of 16
Thread Starter 
Party turned out great. All of the brisket went and most of the shoulder is gone. I think I sold 3 MES's on top of it.

Point half after resting and right before carving




Pork shoulders took 21.5 hrs
Point half took 17 hrs
Flat took 13 hrs

Running the MES at 240-250 generates significant more smoke than at 225F. This may be my new go to temps for smoking. Going to try salmon next at this temp.

Thanks for looking

HEU Brewer
post #15 of 16

Great Job, Brewer!!!

 

You got more Bark than a Shag-Bark Hickory!!!Thumbs Up

That must have been Mighty Tasty!!!:drool -------------:points:

 

 

Bear

post #16 of 16
Thread Starter 
Thanks Bear

It was great. Only bad part is....no leftovers th_crybaby2.gif

The bark was wonderful. Brisket was super moist.

Had it in a heating tray and it remained exteremly moist which is hard to do.

Can't wait to do another one.
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