My wife is out of town + her not eating pork = my smoking a butt to take to a friend's for the game. I don't use rubs on butt (or bigger). This is going into the MES40 with AMNPS burning Pitmaster Choice (mix of cherry, hickory and maple) + some charcoal pellets. I have the MES cranked up @ 275° because the MES (at least mine) is notorious for displaying hotter than actual chamber temp (especially middle to lower racks). If I can find my ET-72, I can measure it...but I'd like to be done sometime before sunrise tomorrow lol. In the interim, I'm using the MES' meat probe as a chamber temp gauge. In meat, it's been running +/- 5° with the ET-72. I'm ok w/ that much wiggle if it'll be as accurate free-floating. I have a quick-read probe for checking meat temp.
I will be using Delwood's (my favorite Eastern NC flavor sauce) as a finisher when i pull/chop it (TBD on timeline).
6# - scored fat cap, placed directly on grate cap up and put pan just below it (didn't want it sitting in the run-off). Will update when I can. Not expecting much out of it for a while.
Start time: 0700
Edited by GhostRed7 - 2/1/15 at 6:19am