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MES 40 2.5 Maiden Voyage Pork Butt and BB

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austin buckeye

austin buckeye

Smoke Blower
Original poster
May 29, 2014
102
33
Austin TX
First I would like to thank Bear Carver for his Step by Step guide and questions answered on PM. Seasoned the MES on Thursday, per Masterbuilts instructions.

Seasoned 2 racks of Babys and a Pork Butt Friday afternoon. I slather Sriracha sauce and apply my favorite rub

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into the fridge overnight to rest.

Woke up at 6:30am and turned on the MES and filled 2 rows of B&B Apple pellets to my AMNPS. Smoker set to 225 (after Bear's advise to set it below the actual temperature, let it carry over and set it to the actual temp). 

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Butt and BB secured in smoker with AMNPS on 1st rack to the right.
 
Great Start Austin !!
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Be Back Later.

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Bear
 
Thanks all.

Pulled ribs out 3 hours into smoke. Foil wrapped ribs in butter, brown sugar, little bit of the rub and apple juice.

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I noticed that the while the temp set on the smoker was 225, the maverick was telling me the top rack (ribs) was at 211 and the butt was 209. bumped the temp to MES up to 238 to compensate (figure the MES interior temp gauge was off by 8 to 10 degrees). After the dust settled from opening the door, the temp on the maverick is at 228 and 223 and the MES temp is 240. 
 
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