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First time pork picnic...and posting. Pic heavy.

post #1 of 10
Thread Starter 
So I received a MES smoker in may for my bday and have done a few ribs, but decided to up it this weekend.

I reserched (mostly on here) on ways to do this and temps.

To start....I grabbed an 8lb picnic with the bone in.

2) I cut the fat cap off. Also, because I was really aiming at obtaining a nice bark...I trimmed most of the fat off.

3. I actually scored most of the meat. My logic in this was because I was primarily going for bark...and this allows more surface area.

4. I used this rub that I found online.

5. I covered the meat with mustard and applied the rub. I mostly pat the rub on as it seems to work better than rubbing.

6). I wrapped it in press and seal....only because I was out of plastic wrap (it actually did fine). I put it in the fridge about 10pm.

7) I woke up at 7 and turned the smoker on to a temp of 240. I also did not fill the pan with water...instead I filled it with sand; this helped retain heat. I used pecan through the whole process. After the smoker heated up to temp at 7:30 I put it in.

8) I opened the lid on top all the way and added chips about every 30 min to keep a nice thick smoke.

9) In the meantime I made lunch...some lamb chops and also I tried some beef roast chuncks. I was hoping to make some form of burnt ends with the chunks...but think I now know there's not enough fat for those. They came out very tough. I also overcooked them by about an hour as the wife pulled me away for some....fun.... :)

This was about 1pm....I putthe lunch on at 10am. BTW...the sand really helped keep temp when opening the door to add stuff.

11) I waited for the internal temp to reach 195. I pulled it, wrapped in foil...then towel...and then cooler for 45 min. And then shredded. It took about 13 hours total.

post #2 of 10

Looks like you had a good Smoke . I see lots of good Bark and the Pull look great , did you add a finishing sauce :http://www.smokingmeatforums.com/newsearch?search=Finishing+sauce+for+Pork&=Search


You'll be impressed. . .


Have fun and . . .

post #3 of 10
Wow. Very impressive first.
Thanks for taking the time to take pics and post!
post #4 of 10

Very nice smoke , looks scrumptious !

post #5 of 10

Welcome. That looks like some great eats.:Looks-Great:

post #6 of 10
Thread Starter 
I didn't use a finishing rub...but I'll try that next time.

Thanks for the reply guys.

I think next time I'll cook at 225 and pull it out at 200.

Any advice on using meat other than brisket for burnt ends?
post #7 of 10
Try a chuck roast. Did quite a few this past summer and turned out great.
post #8 of 10
That looks great...nice work
post #9 of 10

Very nice first run in the MES. +1 on using a chuck roast for burnt ends or maybe some beef short ribs.

post #10 of 10
Thread Starter 
Can I just cut the chuck roast into cubes for burnt ends?
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