First try at pulled pork on MES

smokinincincy

Newbie

Original poster

Nov 20, 2014

7

11

Cincinnati, Ohio

• Jan 24, 2015

• #1

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!

Pork1.jpg

• smokinincincy
• Jan 24, 2015

pork2.jpg

• smokinincincy
• Jan 24, 2015

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.

pork3.jpg

• smokinincincy
• Jan 24, 2015

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.

Brent

 

tropics

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• Jan 24, 2015

• #2

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

 

smokinincincy

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Thread starter

Nov 20, 2014

7

11

Cincinnati, Ohio

• Jan 24, 2015

• #3

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

 

tropics

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• Jan 24, 2015

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Waiting for the money shot and I am hungry LOL

 

chef willie

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• Jan 24, 2015

• #5

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

 

gary s

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• Jan 24, 2015

• #6

Nice,        Looking Good

Gary

 

b-one

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• Jan 24, 2015

• #7

Looking great have you thought about using a finishing sauce? There are some great recipes use the search button and enjoy!!

 

b-one

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• Jan 24, 2015

• #8

Just read that last part. Question answered!

 

smokinincincy

Newbie

Original poster

Thread starter

Nov 20, 2014

7

11

Cincinnati, Ohio

• Jan 25, 2015

• #9

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 Pork.jpg

• smokinincincy
• Jan 25, 2015

Finished product

finished Pork2.jpg

• smokinincincy
• Jan 25, 2015

Happy smoken,

Brent

 

• 

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tropics

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• Jan 25, 2015

• #10

Brent all I can say is.

 

themule69

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live north of fort smith arkansas between alma and

• Jan 25, 2015

• #11

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.

David

 

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gary s

Gone but not forgotten. RIP

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• Jan 25, 2015

• #12

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

Gary