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First Smoke on MES 30 with Finished Product Pic - **EDITED SAUCE RECIPE**

post #1 of 12
Thread Starter 

First, let me say how pleased I've been with this site and its abundance of BBQ knowledge, it helped make my first smoke on the new MES 30 a cinch and also produced a very tasty and quality product. I'm relatively new to doing my own BBQ, but hailing from the heart of Dixie I've eaten more than my share of BBQ to distinguish between good and bad :biggrin:. This was all done this past Saturday.

 

The Meat:

6.10 lb Boston Butt fresh not frozen

 

Homemade Rub - paprika, brown sugar, moreno sugar, chili powder, black pepper, white pepper, coriander, kosher salt, cinnamon, cumin, garlic powder, onion powder

 

Vinegar Based Finishing Sauce - FANTASTIC STUFF!

 - - Combine all ingredients into small sauce pan, bring to a boil then let settle to room temp - -

2 cups ACV

2 tbsp brown sugar

1 tbsp Louisiana Hot Sauce

1 tbsp Ketchup

1 tbsp Yellow Mustard

1 tsp red pepper flake

1 tsp black pepper

1 tsp kosher salt

 

The Process:

Applied mustard for binder, then generously applied rub, let sit in fridge overnight(8 hrs or so). Fired up MES 30 at 6:15 AM, pork butt on the smoker by 6:45 at 235 degrees F. For smoke, used the Stubbs blend of hickory, oak, and apple wood chips. Added chips every 45-60 mins for the first 4 hours. Reached IT of 165 degrees F at 1 PM, foiled and bumped temp up to 250 degrees F. Reached IT of 195 at 4:30 PM. Off smoker, let rest for 30 mins before pulling.

 

End Result: Flavor, tenderness, moisture was all fantastic. The amount of smoke that penetrated the meat was IMO, perfect. Not at all overpowering but no question you were eating smoked food. Finished the meat by sprinkling a little more rub and light coating of the above finishing sauce. It was a wonderful compliment to the pork.

 

 

 

Looking forward to the next cook, most likely ribs. To make a plug for the Masterbuilt smoker, it would be hard to imagine a more hassle-free smoker and quality product for beginner cooks wanting to produce quality food. So thoroughly pleased with this product.


Edited by jmoore1231 - 1/19/15 at 8:55am
post #2 of 12

That's Awesome, jmoore!!!Thumbs Up

 

Sounds like you did a really Great Job !!!Thumbs Up

 

 

Bear

post #3 of 12
That is some good looking pork right there!! Glad your first smoke went well for you! It makes it a more enjoyable experance if you know what to expect and when to expect it!
Keep Smokin!!!
Wolf
post #4 of 12

That finishing sauce sounds good. I might have to give it a try.

post #5 of 12
Thread Starter 
Quote:
Originally Posted by bmaddox View Post
 

That finishing sauce sounds good. I might have to give it a try.


It's kind of my own twist on a Carolina style sauce recipe I found. My own personal addition was the 1 tbsp of yellow mustard. It added a bit more tang. The heat is perfectly balanced I think.


Edited by jmoore1231 - 1/19/15 at 9:01am
post #6 of 12
Thread Starter 
Quote:
Originally Posted by jmoore1231 View Post
 


It's kind of my own twist on a Carolina style sauce recipe I found. My own personal addition was the 1 tbsp of yellow mustard. It added a bit more tang. The heat is perfectly balanced I think

Please also note I've edited the sauce recipe to be correct. Left out the brown sugar and got a couple measurements wrong. Good to go now for anyone that wants to use it.

post #7 of 12

Good looking pork. Seems your edit may not have taken as your sauce is still showing br. sugar in the recipe.

post #8 of 12
Thread Starter 
Quote:
Originally Posted by chewmeister View Post
 

Good looking pork. Seems your edit may not have taken as your sauce is still showing br. sugar in the recipe.


Sorry should have clarified. Brown sugar does go into the recipe, I left it out of the original post by mistake.

post #9 of 12
Quote:
Originally Posted by jmoore1231 View Post
 


Sorry should have clarified. Brown sugar does go into the recipe, I left it out of the original post by mistake.


Oh, ok. No problemo. I was wondering as most finishing sauces have a component of sweetness to them.

post #10 of 12

That is some fine looking PP.

:points:

Happy smoken.

David

post #11 of 12

Nice looking PP, well done!

post #12 of 12

Nice, I'm a pulled pork fan

 

Gary

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