or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › First Pork Butt ?s
New Posts  All Forums:Forum Nav:

First Pork Butt ?s - Page 4

post #61 of 74
Thread Starter 
Quote:
Originally Posted by Marcoman3 View Post

Question from a Newby in NC:
How long before putting in smoker do I apply rub? Do I rub and immediately smoke or rub and refrigerate overnight?
I'm using an MES. drool.gif

Like Gary said, up to you. There are many options to smoking the best thing is to read up and experiment. I so far have rubbed, wrapped in plastic wrap and put in fridge over night or for 6-8 hours. I have (4) butts, 28 pounds in the fridge right now ready to put in my MES30. Been rubbed and wrapped and in the fridge since 12pm today. These guys are great here and you can't go wrong listening to any of them. So far I have had awesome Pulled Pork and I don't foil mine at all. Good luck amd have fun. Cheers
post #62 of 74
Harley,
Thanks! I have read and read and am overloaded with options and opinions.
It seems most ideas are personal taste. Question: how do you like the MES 30?
(Not sure I'll foil, either.)

You're right, though. I've been reading here awhile, trying to learn everything I can and my opinion is there are a lot of knowledgable, kind people on this board.

Thanks again,
Ruthie
post #63 of 74
Thread Starter 
Quote:
Originally Posted by Marcoman3 View Post

Harley,
Thanks! I have read and read and am overloaded with options and opinions.
It seems most ideas are personal taste. Question: how do you like the MES 30?
(Not sure I'll foil, either.)

You're right, though. I've been reading here awhile, trying to learn everything I can and my opinion is there are a lot of knowledgable, kind people on this board.

Thanks again,
Ruthie

Yea I agree...I get overwhelmed over all this information as well. My theory as is most is keep it simple. Working for me. The idea of doing it to help keep it moist and speed up the cooking time a bit. But you will loose some of the "bark" and I love the bark. I haven't had an issue with not being moist, and you'll use a finishing sauce later. I love my MES30. Does what I want. Been putting out some great meats.
post #64 of 74

Hey guys,  I have cooked hundreds of butts, this is one of the easiest pieces of meat to cook.  Best advice ---- keep it simple and don't over think it.  After you get a few under your belt and feel comfortable, start experimenting. Lots of different flavor profiles and techniques out there.

 

Good luck, and keep us posted

 

Gary

post #65 of 74
Ok guys, one more question:
With the MES 30 - what do you recommend with the airflow valve. Open? Closed? Partial Open?
This pork butt better be worth all this!
post #66 of 74
Thread Starter 
When burning wood chips I have the vent open about half way.
post #67 of 74
Thanks again, Harley!
Almost time to get this baby on!!
I'll definitely let you know how it ends!!
post #68 of 74
Thread Starter 
Quote:
Originally Posted by Marcoman3 View Post

Thanks again, Harley!
Almost time to get this baby on!!
I'll definitely let you know how it ends!!

You're welome. Keep us posted and post pics.
Edited by Harleybike - 9/7/15 at 6:36am
post #69 of 74

The exhaust should be Wide Open. The MES does best with the Convection created by the coil generating heat, it rising past the meat and out the exhaust. Additionally, the best smoke flavors come from fresh smoke. About the only time to close the damper is smoking in very cold weather when heat retention is more desirable or necessary....JJ

post #70 of 74
Jimmy,
Thanks for the advise, much appreciated. I'll try that next time but this time I followed Harley's advise (this being my very first Bork butt) and I have to tell you it turned out FABULOUS!!

Harley:
I stayed up all night checking the temps and adding smoke the first several hours, husband thought I'd lost my mind! Started it (room temp) at 9 pm, pulled it off at 9 am, wrapped with heavy foil, into cooler wrapped in towels with more towels bottom and top of cooler to fill it.
And when I pulled that bone out I KNEW it was perfection! Had a wonderful bark and moist as could be! I amazed myself! yahoo.gif

I have to tell you I'm not afraid to try just about anything, never have been but this one had me nervous! I couldn't be more pleased or more proud! Family raved! Friends raved!

Only one thing I missed: in all the excitement of it actually turning out so beautiful....
I forgot to take a photo. devil.gif
post #71 of 74
Gary,
Thanks for the advise. Though it takes a long time and, yes, there is prep involved....it was actually easier than I thought. I'm so thrilled I put in the effort to do as much research as I did prior to attempting it. Next time, and there WILL be a next time, I'll add my baked beans and corn on the cob to the mix. I may even smoke my potatoes for my potato salad the day before . My husband was thrilled with dinner but still is shocked anyone would stay up all night with a roast....even still, he put in a request for a pork butt next month for a family night at our home. Go figure!

Thanks again,
Ruthie
post #72 of 74
Thread Starter 
Quote:
Originally Posted by Marcoman3 View Post

Jimmy,
Thanks for the advise, much appreciated. I'll try that next time but this time I followed Harley's advise (this being my very first Bork butt) and I have to tell you it turned out FABULOUS!!

Harley:
I stayed up all night checking the temps and adding smoke the first several hours, husband thought I'd lost my mind! Started it (room temp) at 9 pm, pulled it off at 9 am, wrapped with heavy foil, into cooler wrapped in towels with more towels bottom and top of cooler to fill it.
And when I pulled that bone out I KNEW it was perfection! Had a wonderful bark and moist as could be! I amazed myself! yahoo.gif

I have to tell you I'm not afraid to try just about anything, never have been but this one had me nervous! I couldn't be more pleased or more proud! Family raved! Friends raved!

Only one thing I missed: in all the excitement of it actually turning out so beautiful....
I forgot to take a photo. devil.gif

Haha. Welcome to Pulled Pork...Im so excited for you that it turned out so well. Butts are very forgiving. The bark is my fav, hence why I won't foil at the stall. If you are going to get regular requests from hubby for PP, you may want to get an AMNPS. Although I haven't quite perfected it, it'ssupposed to give us 6-8 hours of smoke. Keeps us from getting up every hour feeding wood chips into it...Lol And Qview is a must. We'lllet you slide THIS time since you were so overcome with joy no-pics.png Hehe
post #73 of 74
You can count on pics next time, for sure!
What is AMNPS?
post #74 of 74
Thread Starter 
Quote:
Originally Posted by Marcoman3 View Post

You can count on pics next time, for sure!
What is AMNPS?[/quote

There is a section on this forum just for these products. And threads you can search. I have the maze and as I said I have to tweek how I use it. I started a thread called AMNPS issues. Below is the link to their site.


https://www.amazenproducts.com
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › First Pork Butt ?s