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First Pork Butt on MES 30

post #1 of 13
Thread Starter 

Good Morning all,

 

So i had a few too many beer's the other night, and volunteered myself to smoke some pulled pork for a birthday party. The wife's sister brought me over two pork loins, about 4 pounds a piece. Deciding i wanted to try a butt in the new MES, i bought one about nine pounds last night, and will save the loins for making Canadian bacon that i want to try my hand at. So i get home last night from work around 5 pm, run around like a mad man all night, to get ready for this morning, knowing i already had some salmon dry brining in the reefer,(brown sugar and kosher salt)  and still had to make my home-made bbq sauce. I rubbed her down with mustard and slapped some rub on and into the fridge for a nap. Smoked the salmon, (200 for a little over an hour, and started my bbq sauce. I woke up late this morning but got the butt on at 430, party starts at 3 pm. nothing i can do now but ride it out and see how it goes. I got a bunch of info from here on doing them in the MES and have done plenty on charcoal, so i hope it turns out. 

salmon after shot

Making my sauce

And the butt before she went on

post #2 of 13

Great start!

 

Salmon looks delicious!

 

I'm in for the ride!

 

:popcorn

 

Al

post #3 of 13
Nom.
post #4 of 13

Nice Salmon!!:drool

 

Good Start on the Butt----I'm in!Thumbs Up

 

Sorry I'm late, Al---Slide over a little-----

 

:popcorn

 

Bear

post #5 of 13
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

Great start!

 

Salmon looks delicious!

 

I'm in for the ride!

 

:popcorn

 

Al

Thank you Al i appreciate it.

post #6 of 13
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Nice Salmon!!:drool

 

Good Start on the Butt----I'm in!Thumbs Up

 

Sorry I'm late, Al---Slide over a little-----

 

:popcorn

 

Bear

 

Thank you Bear, i Love the way it comes out, 

 

You and SmokinAl are actually the reason i chose to do a butt instead of the loins i got from the wife's sister. 

 

I cannot wait to try my hand at that Canadian bacon. gonna start the process tomorrow.

post #7 of 13
Quote:
Originally Posted by BillyBoy402 View Post
 

 

Thank you Bear, i Love the way it comes out, 

 

You and SmokinAl are actually the reason i chose to do a butt instead of the loins i got from the wife's sister. 

 

I cannot wait to try my hand at that Canadian bacon. gonna start the process tomorrow.


That's Great, Billy !! Thumbs Up

 

If you ever have a question on any of my Step by Steps, PM me.

 

That way I won't miss your question.

 

Bear

post #8 of 13
Thread Starter 

Snapped a pick when i first probed, smoker was at 230.

Took a nap and checked her, she is at 165 now with the amnps going strong.

 

Don't want to peek inside, so i will have to wait for more photo's

post #9 of 13
Thread Starter 
Put in a pan at 170 with apple juice and cranked heat to 260

Pulled at 207
Quick peek before it goes in the cooler

Off to the party. Will pull it there.
post #10 of 13

Looks Great, BB !! :drool

 

Gonna be a lot of Happy Campers at That Party!!:sausage:

 

Nice Job!!Thumbs Up--------------:points:

 

 

Bear

post #11 of 13
Looks awesome! Great job.
post #12 of 13
Nice. Nom nom piggy time


Sent from my iPad using Tapatalk
post #13 of 13
Thread Starter 

Thanks guys,

 

Bone came out with no resistance and the butt practically pulled itself.

Total cook time was 10 hours for a 9.89 pounder. everyone at the party loved it.

Can't wait to do it again.

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