so it begins... 715pm and the pork shoulder entered the MES set to 245 degrees. starting with Apple chips and will switch to hickory later.
well, I wasn't planning on foiling (never have before but never cared about the time and this is my first attempt in the MES for this much meat.)
I just gave everything a good rub down and rechecked my weights... 10.5 lb pork shoulder (there was nothing to trim really which is a first for the pork here) and 12 lb brisket (which I did have to cut so it fits)
planning on the brisket on top two racks and pork on bottom while taking out the 3rd.
one price of brisket is flat 1.25 inch thick, other varies up to 2.5-3 inches. pork shoulder is a monster, closer to 5-6 at the thickest point.
and to make matters worse, my MES just shut off on its own as I'm smoking some veggies to use in salsa and my BBQ sauces. so I'll be up every hour or so for sure. I'm using a power converter to go from 220 to 110 for the MES so that has me just a little nervous. but I honestly think the issue with it shutting off is more of a design problem as it only shut off when I had the top controller mounted. uncounted it seems to work fine.
pics of Friday's lunch: