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First try at pulled pork on MES

post #1 of 12
Thread Starter 

Hi all. After several days of reading up on pulled pork on this site, decided to give it a try myself. I found a 6.5lb shoulder/butt and rubbed it down with mustard and a spice rub. Let it rest overnight, and got up at 5 am to start the MES.  By 545 am it was up to temp (225) and pork was in.I will not be foiling for my first try as I like the bark. I will update later with the final product. Thanks to the people who contribute on here!



I put the probe in at about 5 hours in, it was at 154. I bumped the temp up to 250 at this time also.


As I write this I believe I've hit a stall. Been sitting at 184 IT for quite some time now.


I will be using the SoFlaQuer's finishing sauce, and also going to  try to make my own BBQ sauce. Thanks for looking.



post #2 of 12

Brent looks good so far, it looks as if you are using the MES probe for the meat. Have you checked that for accuracy?

post #3 of 12
Thread Starter 

It's actually a Maverick ET 73, but I have another thermometer as well for double checking.

post #4 of 12

Waiting for the money shot and I am hungry LOL

post #5 of 12

looking good.....just ride that stall out and enjoy some of the best pig ever.....Willie

post #6 of 12

Nice,        Looking Good



post #7 of 12
Looking great have you thought about using a finishing sauce? There are some great recipes use the search button and enjoy!!
post #8 of 12
Just read that last part. Question answered!
post #9 of 12
Thread Starter 

Thanks for the kind words all. It turned out pretty darn good, especially for a newcomer to the smoken world. It took just under 12 hours, and I pulled it off with an IT of 203. Tossed the finished product with some of the finishing sauce, and it was delicious!! I may foil it next time just to experiment, but overall I'm very happy with the result.


Time to come out and rest for an hour. IT 203




Finished product



Happy smoken,


post #10 of 12

Brent all I can say is.



post #11 of 12


It looks GREAT! Next time you can skip the mustard if you want. Just put the rub on the top and sides and let it sit for about 15 min then turn it over and repeat.

Happy smoken.


post #12 of 12

Nice, good looking smoke, I'll bet it was great



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