I have a MES30, gonna run between 250-275 with apple. Fingers crossed for me everyone. I'll post pictures of the progress later.
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First Pork Shoulder smoke
- Thread starter exzacht
- Start date
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I have a MES30, gonna run between 250-275 with apple. Fingers crossed for me everyone. I'll post pictures of the progress later.
desertsubi
Fire Starter
slipaway
Meat Mopper
Temp may seem a little high for most of us "low and slow" crowd, but actually pork shoulder has a lot of patience and can go 8 hours at 225 or 7 hours at 235 or 6 hours at 250 (all are examples - not cooking temps). I have cooked shoulder at 275 and just cut back on rub (sugar tends to "burn" at the higher temps) and had them come out just fine.
I usually look at what else I am making along with the shoulder to help me determine if the shoulder goes in for 6, 7, 8, or more hours.
Will be curious to see how these come out.................
I usually look at what else I am making along with the shoulder to help me determine if the shoulder goes in for 6, 7, 8, or more hours.
Will be curious to see how these come out.................
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Just pulled it, internal temp of 200. Smoke time a little over 7 hours. Now I'll let it rest and pull. Almost there!
Let it rest for 30 minutes then pulled.
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Looks good to me. I just mine today at a temp of 225-235. Had it going for 15 hrs. Came out really moist and pulled easy. Yours looks good also. Was it bone in or not? All that matters is what you think. We tend to criticize our own food with good reason. We learn from all of us here. I have good info to turn to. This site. The people here are great.
Hey man, thanks for the kind words. It was bone in, I always go for that because the bone has more flavor.
Been doing something different every weekend, next weekend I'm thinking brisket.
Been doing something different every weekend, next weekend I'm thinking brisket.
joeski
Fire Starter
Nice smoke looks great. Apparently we were doing the same thing this weekend, different methods which is great. I did a 10lb bone in my MES30 took 18hrs at 240.
. How many pounds was yours?
. How many pounds was yours?
Mine was only 5lbs. Just my wife and I today so plenty of leftovers. Having our baby shower next month so I'm planning on doing 1-2 butts,15-20lbs. That will be a long smoke.
If you could 3=4 10lb ones you would be happier with the end product. Doing research and going thru feedback. Read somewhere in the site. Might have been the E course. Check around ask members what they think. The smaller ones 9-10lbs come out better. But this is my opinion. I'm sure you'll get more replies from this. Happy smoking.
Looks good zacht! This must have been the weekend for butt. Did a 7# one myself.
:points:
Next time maybe try foiling at around 165 and when it hits 200 - 205 wrapping it in a towel and sticking in a cooler for an hour to rest. You'll be amazed!
Here's to pulled pork sandwiches! :Beer:
:points:
Next time maybe try foiling at around 165 and when it hits 200 - 205 wrapping it in a towel and sticking in a cooler for an hour to rest. You'll be amazed!
Here's to pulled pork sandwiches! :Beer:
heubrewer
Meat Mopper
Hey you stole my smoker!..... :biggrin: Funny mine looks identical, I do the same thing with my Gen 2 MES 30. I foil the slant tray and the bottom tray, makes cleanup easier. Also I spray "Pam" on the grates, that is a life saver
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