9 lb Pork Shoulder into pulled pork (Q View)

arch8121

Newbie

Original poster

Jan 30, 2013

18

10

Bradford, PA

• Jan 3, 2015

• #1

Received a new MES from my wife this christmas and wanted

break it in right so here goes a 9 lb shoulder for pulled pork 

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• arch8121
• Jan 3, 2015

All rubbed up with Jeffs Rub

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• arch8121
• Jan 3, 2015

After a rest in the fridge wrapped in saran wrap over night.  Ready 

for the smoker now.

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• arch8121
• Jan 3, 2015

In the MES at 225 for what ended up being 15 hours

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• arch8121
• Jan 3, 2015

All Done! It smells even better then what it looks!

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• arch8121
• Jan 3, 2015

Pulled And ready to go on the bun with cole slaw and bbq sauce

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• arch8121
• Jan 3, 2015

HEAVEN!

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• arch8121
• Jan 3, 2015

 

beefy bill

Meat Mopper

Oct 26, 2014

196

21

North jersey

• Jan 3, 2015

• #2

Nice...I love pork butts..

 

crazymoon

Legendary Pitmaster

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

Aug 24, 2014

7,819

3,171

Great North Woods, NH

• Jan 4, 2015

• #3

Excellent job!, looks scrumptious .Nice price on the meat also !!

 

Last edited: Jan 4, 2015

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Jan 4, 2015

• #4

Great job nice looking bark on that butt!

 

lowcountrygamecock

Meat Mopper

Feb 4, 2009

238

42

• Jan 4, 2015

• #5

Did you foil at any point? How long did it take? I normally foil at 160 in my mes but I don't get that good looking/tasting bark. Wondering if it increases cook time if you don't foil. Thoughts? Anybody ever foil to 185-190 and take back out to firm back up?

 

bear55

Master of the Pit

Jan 7, 2013

1,002

30

South Mississippi

• Jan 4, 2015

• #6

lowcountrygamecock said:

Did you foil at any point? How long did it take? I normally foil at 160 in my mes but I don't get that good looking/tasting bark. Wondering if it increases cook time if you don't foil. Thoughts? Anybody ever foil to 185-190 and take back out to firm back up?

Click to expand...

I always foil my butts at 165, taking them to 203-205 for pulling.  I believe foiling decreases cooking time.

 

smokin-q

Smoke Blower

Aug 12, 2014

92

12

Clarkston, MI

• Jan 4, 2015

• #7

Looks like a great way to break in the new MES! Put me in the no foil camp, I like Mr. Bark too much!

 

arch8121

Newbie

Original poster

Thread starter

Jan 30, 2013

18

10

Bradford, PA

• Jan 4, 2015

• #8

I keep it in the smoker uncovered all the way to 205 usually but took this one out at 204 haha. I wrapped it twic in foil then a couple towels. It was 7am when i took it out and didnt need it till 12. It was still nice and warm when i took it out and pulled it. Bark stayed crisp and inside was very moist. I will repeat this method from now on for sure. 

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jan 4, 2015

• #9

Looks GREAT!

Happy smoken.

David