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First Butt In My MES 30 - No Stall!

post #1 of 13
Thread Starter 

I did my first pork butt in my MES 30 with very good results!  Details below:

 

8.8 pound butt going in and 4.7 pounds coming out of the smoker

Smoked with 50/50 apple and mesquite

No liquid in the pan

No foiling

275F smoker setting all the way through

Total time of 10.5 hours

At 146F when probed at 4 hour point

steady climb to 203F with no stall

Crazy good bark and pulled pork!

 

Rubbed and tied the night before:

 

Getting probed at hour 4:

 

Some dark bark and a nice smoke ring:

 

Put this on a roll with some Eastern North Carolina sauce and cole slaw!  Perfect!

post #2 of 13

The PP looks delicious!

 

Point for a great first time butt smoke!

 

Al

post #3 of 13

Good looking butt, beautiful bark.  How did you get a smoke ring in an MES?

:Looks-Great:

post #4 of 13
Thread Starter 
Thanks Al and Bill!

Not sure about that smoke ring - but guessing that the relatively high heat and no fool wrap helped! I only used a small handful of chips to start, another small handful at 1.5 hours and a half handful at 4 hours. I only opened the door once the entire time to probe.

I'm interested to hear others experience with the stall. Do you think my high heat prevents the stall or could the piece of meat play into it as well, other environmental factors?

Overall I would say this is a very simple way to smoke a butt.
post #5 of 13
Quote:
Originally Posted by Frankly View Post

Thanks Al and Bill!

Not sure about that smoke ring - but guessing that the relatively high heat and no fool wrap helped! I only used a small handful of chips to start, another small handful at 1.5 hours and a half handful at 4 hours. I only opened the door once the entire time to probe.

I'm interested to hear others experience with the stall. Do you think my high heat prevents the stall or could the piece of meat play into it as well, other environmental factors?

Overall I would say this is a very simple way to smoke a butt.


The higher heat may have helped shorten the stall. A pork butt that size would have taken 12-14 hours to finish at around 240F temp, because the stall would be longer. It's no big deal either way. Bottom line is you found a method that works for you, so keep doing it. Congrats and nice bark on that 3rd picture.

post #6 of 13

Great job.. point

Now you have to get a similar butt and see if it happens again.

post #7 of 13
Thread Starter 

Thanks Humdinger and Pit!  I'll definitely try another similar one soon as an experiment and to refill the PP supply!  But I have to try a few other smokes first - I'm seeing a Fatty in my near future!  The threads on here for Fatties look awesome!

post #8 of 13

Fattys are great b/c you can get really creative with them. My only advice for first timers is pay attention to the comments and notes people have made about rolling the fatty. That's the trickiest part of the whole process. If you got any specific questions let me know.

post #9 of 13

Looks Great Frankly!!Thumbs Up----:points:

 

Mighty Tasty!!:drool

 

The Butt might have had something to do with the "No Stall".

 

I think my 7 pounder in my Step by Step Index only took about 10.5 hours too, using Temps of 220° to 260°, but I foiled at about 165°.

 

Keep up the Great Work!!Thumbs Up

 

Bear

post #10 of 13
Thread Starter 

Thanks Bear!  I read through all 400 posts in your butt step by step and learned a ton there, then decided to get a little adventurous and try the higher heat with no wrap.

 

Humdinger - I'll definitely study up on the Fatties and ping you if I have any confirmations needed!

post #11 of 13

Dang it man! That really is some awesome bark on the butt.

 

Looking good!

 

post #12 of 13
Quote:
Originally Posted by Frankly View Post
 

Thanks Bear!  I read through all 400 posts in your butt step by step and learned a ton there, then decided to get a little adventurous and try the higher heat with no wrap.

 

Humdinger - I'll definitely study up on the Fatties and ping you if I have any confirmations needed!


You did an Awesome Job!!:drool

Bet you were a Hero to anyone who helped you eat that !!Thumbs Up

 

Bear


Edited by Bearcarver - 8/6/16 at 8:00am
post #13 of 13
Thread Starter 

Thanks Dog and Bear - just had a left-over sandwich and it is crazy good!

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