or Connect
New Posts  All Forums:Forum Nav:

First smoke

post #1 of 14
Thread Starter 

Hi all. I finally got my MES 40 up and going, it's actually pre-seasoning right now. I have a butt ready to go that I was planning on throwing on at 5am. It's 8 lbs, and from what I'm reading it's about 1.5 hours per pound (temp pending of course). Now I have a couple questions if you all wouldn't mind. I have apple and pecan wood on hand, which would you prefer for the pork? Also, it's suppose to get in the low 20's for the temp in the morning, would anybody have a guestimate on how much time this is add?

 

This will be the first time I'll be doing this, so just looking for some pointers. I've read the 5-day course, plus the "Basic Pork Butt" sticky made by meowey, so I feel like I have some guidance, and I'm sure I'll figure stuff out the more I do this. Just wondering if anybody had any "heads up on this" they wanted to pass along. And what do you like to spray with? I was leaning towards apple juice.

 

I also have some jalapeno cheddar and bacon cheddar brats. I was thinking about throwing those in and having me a good lunch. Doing a quick search and I found some people talking about a 4 hour rule (or until internal of 160). Any tips on this also would help. Thanks guys for reading and hopefully I'll have some pictures that are worth looking at for you.

post #2 of 14

Welcome to the group Robert!  

 

My last butt was 2 hours per lb, so plan accordingly.  The smoker never got above 275 which I think is pretty close to the max temp for the MES.  If the outside temp prevents the MES from reaching that temp, cook time will be increased.  I would give it 2 hours per lb, and if it's done sooner...:banana_smiley:  

 

Happy smoking!

 

Mike

post #3 of 14

A864, I too would suggest that you plan on 2 hours a pound.

post #4 of 14
Thread Starter 

Thanks for the heads up on the 2 hours guys. If so then I'll be eating on it tomorrow instead. Would that be the norm or is it more cause it's cold outside? Here's a 2 hour update.

 

post #5 of 14
Thread Starter 

Well I put the brats on at 8am, hoping to get a finished product around 12 for lunch. Problem is (if you want to call it a problem), they finished in 2 hours. So now it's just past 10am and I've got a couple delicious looking brats here, but it's just a little too early for me on lunch yet. Good problem to have I guess.

 

post #6 of 14
If you want to speed your butt up wrapping is always an option. So is slicing, IT doesn't have to be as high.
I realize that the MES tops out at 275* so this doesn't apply here....but if you hit it with some 325* heat the stall doesn't happen...last few butts we have done were closer to 45 minutes a pound or so. Only difference was the bark wasn't hard and crusty....considering neither of us cares for hard crusty bark.....
post #7 of 14
Thread Starter 
Thanks inkjunkie. It hit 160 degrees and i covered it at that point. It has kind of stalled out at 163 now, but not sure if that's really the stall or just loss of heat from the time it took to cover. Probably a combo of both
post #8 of 14
Thread Starter 
So it hit 202 almost 2 hours ago and just won't climb any higher. Not sure what's going on, it seemed to be cruising.
post #9 of 14

I've had them do that to me also!  It will be fine at 202, or raise the smoker temp to finish it off.  Once the smoker temp and meat temp are very close, it becomes a sort of tug-of-war.  I've had to raise the smoker temp to keep the meat temp rising.

 

Mike

post #10 of 14

Oh!  Be sure to rest it at least an hour before pulling.  The juices need to re-distribute!  Happy smoking.

 

Mike

post #11 of 14
Thread Starter 
Finished product. Came out pretty tasty. Sorry for the small piece missing but I could resist nabbing a little before the pic.




Update: After pulled

Edited by ace864 - 1/3/16 at 4:58pm
post #12 of 14
Quote:
Originally Posted by mike5051 View Post

I've had them do that to me also!  It will be fine at 202, or raise the smoker temp to finish it off.  Once the smoker temp and meat temp are very close, it becomes a sort of tug-of-war.  I've had to raise the smoker temp to keep the meat temp rising.

Mike
Yup...once the 2 get close things tend to slow down....
post #13 of 14
Quote:
Originally Posted by inkjunkie View Post


Yup...once the 2 get close things tend to slow down....

Thanks inkjunkie!  I've experienced this numerous times but nobody mentions it. I appreciate the recognition.

 

Mike

post #14 of 14
Quote:
Originally Posted by ace864 View Post

Finished product. Came out pretty tasty. Sorry for the small piece missing but I could resist nabbing a little before the pic.




Update: After pulled

That pulled pork looks great!  Nice job.  points1.png

 

Mike

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork