Finally got my new MES 30 seasoned and ready to go last weekend so it was go time the past few days. Friday night I trimmed up and rubbed down my hunk of meat with my own dry rub and a little veggie oil. Wrapped it and let it sit overnight.
4:30am on Saturday morning, the thought of pulled pork motivated me to get out of bed and get the MES heated up. I also recently got the cold smoker attachment and put it to its first use. Provided smoke for a little over 5 hours (pecan and apple mixed) and I think it was a great investment.
Reached 165 around 11:30am and I went with the Texas Crutch method. Wrapped in foil in the pan. I added a little bit of apple juice mixed with dry rub which made for a tasty finishing sauce.
Around 6pm the butt read 201, so I dropped the heat in the smoker to 100 for 40 mins in lieu of the cooler method. Brought it inside to be pulled to shreds!
I became a big fan of dark bark on Saturday.
Fried up some pickles while it was cooking to go on top of the sammies.
The finished product...pulled pork, fried pickles, bacon and a homemade maple aioli. The wife never liked pulled pork until this weekend. She said I can make it whenever I want to now. It's Monday and I'm still full.