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Pics of my 2 smokes on my MES 30

post #1 of 6
Thread Starter 

Did some brats and ABT's (my version) for 2.5 hours at 250 degrees.

 

 

 

Next is a 6 pound bone in pork butt for 9 hours total in the smoker and 1 hour foiled rest. Started at 230 till the IT got to 165 then up to 275 till IT got to 190. 

 

Rubbed

 

Bone pulled right out

The end result

 

Please let me know what you think. Good or bad. 

post #2 of 6

They both look delicious.  Most important is how did they taste?  If you liked them, that is all that matters.

 

Looks like the bone pulled out clean.  For PP I usually go higher than 190, but that is when I start poking it with a toothpick to see how it is.  Each piece of meat is different some are done around 190, some over 200, just depends how that one wants to behave.

 

But again, all looks very good from here.

post #3 of 6
Quote:
Originally Posted by janny View Post
 

Did some brats and ABT's (my version) for 2.5 hours at 250 degrees.

 

 

 

Next is a 6 pound bone in pork butt for 9 hours total in the smoker and 1 hour foiled rest. Started at 230 till the IT got to 165 then up to 275 till IT got to 190. 

 

Rubbed

 

Bone pulled right out

The end result

 

Please let me know what you think. Good or bad. 


I like to core the Jalapenos and stuff them whole like you did for ABT's.  I just smoke the bacon separately and snap off a piece the length of the pepper.  Same with fatties.  I smoke the bacon weave separately just so it is flexible enough to bend around the pork roll.  I guess I'm falling out of love with chewy bacon. 

-Kurt

post #4 of 6
Quote:
Originally Posted by janny View Post
 

Did some brats and ABT's (my version) for 2.5 hours at 250 degrees.

 

 

 

Next is a 6 pound bone in pork butt for 9 hours total in the smoker and 1 hour foiled rest. Started at 230 till the IT got to 165 then up to 275 till IT got to 190. 

 

Rubbed

 

Bone pulled right out

The end result

 

Please let me know what you think. Good or bad. 


It looks good.  Typically a pork shoulder/butt is cooked to an IT of 200-205° to make sure all the collagen and fat and other connective tissue are all broken down and rendered for the maximum moist and tender meat goodness. Was the pulled pork absolutely tender and luscious or was there still a bit of toughness/chewiness left?

post #5 of 6
Thread Starter 
Thanks for the replies guys. I can see I will never be without help when I need it. 

 

 

 

Quote:
Originally Posted by jirod View Post
 

They both look delicious.  Most important is how did they taste?  If you liked them, that is all that matters.

 

Looks like the bone pulled out clean.  For PP I usually go higher than 190, but that is when I start poking it with a toothpick to see how it is.  Each piece of meat is different some are done around 190, some over 200, just depends how that one wants to behave.

 

But again, all looks very good from here.

The taste was to my liking but more important is the wife liked it. LOL.

 

 

 

 
Quote:
Originally Posted by daRicksta View Post
 


It looks good.  Typically a pork shoulder/butt is cooked to an IT of 200-205° to make sure all the collagen and fat and other connective tissue are all broken down and rendered for the maximum moist and tender meat goodness. Was the pulled pork absolutely tender and luscious or was there still a bit of toughness/chewiness left?

The pork was moist and just a bit of chewiness left but not much. I can just imagine how it would have been if I had taken it to 200 on the IT. 

 

Thanks again for the info guys. Much appreciated. 

post #6 of 6
Quote:
Originally Posted by janny View Post
 

 

 

The taste was to my liking but more important is the wife liked it. LOL.

 

 

 

The pork was moist and just a bit of chewiness left but not much. I can just imagine how it would have been if I had taken it to 200 on the IT. 

 

Thanks again for the info guys. Much appreciated. 


I can let you and everyone know tomorrow. I'll be smoking a pork shoulder that's just under 4 lbs.

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