So I pulled a butt out to thaw last Saturday. Tuesday I cleaned it dryed it, and rubbed it with the basics, salt, pepper, a little garlic, and a pinch of ground ancho pepper. Wrapped it, bagged it and into the reefer till today.
Its about 10 lbs I believe although I didn't weigh it.
I went outside, cleaned the grate, closed the vent and powered up the MES30. Set the Temp to 275 for a preheat.
I decided to charge the AMPs with pecan and apple, I would have gone hickory and apple but somehow my hickory pellets seem to have run out, Hmmmmm. I light it and leave it setting out in the breeze to get that good lite smoking.
After 5 days in the cooler, today I pulled it and rubbed it with brown sugar. Why? Because it would have been all sloppy had i added it with the initial spices. The sugar if to caramelize and then crystalize, I know but you don't have to see air to breathe it either, right? It hads a layer or moisture barrier around the butt. Like an M&M, keeps all that good stuff inside.
So its now basically 45 mins later and I put the butt in the smoker.
And realigh the setting to start the smoke. I insert the AMPs which is working happily by now.
I set mine on top of the rack which is reasting upon the top of the smoke box? I do this because I find I get less problems by putting the AMPs in the air stream between the chip loader (suction) and to top vent.
Speaking of the reloader, I pull it slightly out to increase the air available. This is not good if you plan on using chips because the chip with too much air can flash and its cool to see how far the explosion can shoot that chip reloader out in the yard. But not good if you are not playing for it.
Now open the top vent fully, suction and discharge to help draw that initial draft.
I have now lowered the box temp from 275 (preheat temp) to 220 which will be my smoking temp. Now to go work on the sides, and just keep the door closed.
Headed back inside...... I hope I am not getting sick!