Pork Butt on MES

9manfan

Smoke Blower

Original poster

Feb 25, 2009

123

11

S.W. Mn.

• Mar 26, 2009

• #1

I'm going to be doing my first smoke this weekend with my MES, I'm doing about an 8lb. pork butt, been doing alot of research on this and the only thing I'm not real sure about is if people are filling the water tray in the smoker, if someone could help me out, I'd appreciate it,,,, thanks

 

ronp

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Apr 27, 2008

5,433

21

• Mar 26, 2009

• #2

I always use the water pan, it helps to stabilize the temps. Don't forget a drip pan for the juices and the foiling process, I use the juices mixed in with the meat after skimming the fat off after cooling in the freezer.

Good luck!

 

ol sparky

Newbie

Mar 4, 2007

25

10

College Station, TX

• Mar 26, 2009

• #3

Umm... Water? J/K

I Sometimes add wine, beer applejuice. I have never felt the water imparts a whole lot of flavor, it just keeps the box humid so its kind of like a continual mister.

I usually fill it half way or therabouts with water and put in a bottle of beer or whatever I am adding. Mostly though, its water.

And like RonP just said, it is a big heatsink.

 

kurtsara

Smoking Fanatic

OTBS Member

Jun 11, 2007

411

11

Princeton, Minnesota

• Mar 26, 2009

• #4

I have done it both ways and I don't really notice a difference in the MES

 

cruizer

Smoking Fanatic

SMF Premier Member

Feb 7, 2009

342

10

Southeastern Arizona

• Mar 26, 2009

• #5

Did two butts last weekend. Injected with pinapple juice and richtee rub MMMMM Good! Oh yeah try the finishing sauce it is just the ticket for butt. Got a big ol seven bone roast in the MES right now. It will be enchilada's tonite! I always use the water tray even on a long smoke I just add more water.

 

pignit

Master of the Pit

OTBS Member

SMF Premier Member

Nov 3, 2008

1,928

28

Lookin at the Great Smoky Mountains

• Mar 26, 2009

• #6

I fill my water tray up with apple juice. If I'm doing just fatties or ATBz or mushrooms I'll use water. I fill my water pan up with lava rock when I'm doing jerky. It's good to have something to use as a heat sink even if you don't feel like it effects the flavor. I can taste the apple juice on my ribs... not so much on anything else. I think it keeps it sweeter and I don't use sugar in my rub.
One other thing is..... I only put apple juice in the first part of the smoke. If I need more liquid I add water.

 

9manfan

Smoke Blower

Original poster

Thread starter

Feb 25, 2009

123

11

S.W. Mn.

• Mar 26, 2009

• #7

Thanks for the help guys, I'll let you know how it turns out,,,,,,,,