Finally was able to use the MES for the first time yesterday. Gotta say thanks to everyone on here for every little tidbit and piece of knowledge i could use with the smoker itself, AMNPS, cook time, finishing sauce, basically everything. Im addicted! Followed Bears steps for the pork butt, used finishing sauce from Soflaquer, and then another smoked Mac n cheese recipe ive seen floating on this site (dont know who i should give credit to but it was amazing).
Bought a 7.5lb butt that i cut in half (only cooking for two people yesterday). Used a rub from a local BBQ restaurant here in Charlotte, Macs Speed Shop. Probe on the MES is actually spot on so i used that. Put it on at 9am and had it at 225 and pulled at about 5pm, wrapped in a cooler for an hour while the mac n cheese got some smoke. Again, glad i found this forum. Everything has been a huge help.
![IMG_0242[1].JPG](/media/img_0242-1-jpg.545777/full?d=1507263180)
Bought a 7.5lb butt that i cut in half (only cooking for two people yesterday). Used a rub from a local BBQ restaurant here in Charlotte, Macs Speed Shop. Probe on the MES is actually spot on so i used that. Put it on at 9am and had it at 225 and pulled at about 5pm, wrapped in a cooler for an hour while the mac n cheese got some smoke. Again, glad i found this forum. Everything has been a huge help.
