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New Smoker's Maiden Voyage

post #1 of 5
Thread Starter 

I just got my MES 40 and on Friday and fired it up yesterday. I smoked a pork shoulder, brisket flat, 3 racks of baby backs and a pan of mac-n-cheese. The brisket and ribs were awesome! However, the should took a lot longer, over 12 hours, then I expected. It was really tasty but, it just didn't fall off the bone like I wanted it to. Any tips?

post #2 of 5

Congrats on the new MES what internal temps did you take the meat to?

post #3 of 5

Congrats on your new smoker

 

Gary

post #4 of 5
Thread Starter 
The brisket was 170 and the shoulder seemed like it wouldn't go past 165.
post #5 of 5

Hang in there Patients,  just takes time   

 

 

Gary

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