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Pulled Pork on the MES. Qview

post #1 of 21
Thread Starter 
1st try at Pulled Pork. 5.5 Lbs Pork Butt Roast Bone In.

Thanks to meowey for this article on Basic Pulled Pork Smoke.

Attachment 21562

12 hrs prior to smoke, applied mustard and GrillMates Pork Rub. Back in fridge.
Smoked with hickory at 225F-240F for total of 9 hours. Did not stall.
Rotate roast 1/2 way thru the smoke. MES is a little hotter on the right side.
Sprayed it every hour with a 3 to 1 mix of apple juice and Captain Morgan’s Original spiced rum.

Attachment 21563

At 165F double wraped it in Heavy Duty aluminum foil.
Put some of the spray in the foil to help braise the meat.
Put in a pan in the oven set at 250F.
Continued to cook in oven until the internal meat temps got to 200F ( 4 hours. )

Attachment 21564

Removed foiled meat from oven, wraped it (still foiled) in a couple old bath towels and
put it in insulated cooler to rest for an hour before we pulled it.

Attachment 21565

Bear claws not needed. It fell apart.

Attachment 21566

This gets a 5 star rating in my book.

Attachment 21567

Definately a 'do again.'

Attachment 21568
post #2 of 21
Glad your smoke turned out so well. The "Hot side" of the MES is annoying. I can't help but wonder if they would have put the top vent on the left instead of the right, if it would even the heat out a little.

Anyway great smoke!
post #3 of 21
Nice job! Glad it turned out well for you.
post #4 of 21
Good looking smoke. Thanks for the pics.
post #5 of 21
Congratulations on a successful smoke!! Now I'm hungry for a pork sandwich for my breakfast.
post #6 of 21
Nice job Bud Lite. Love pulled pork and that looks great!
post #7 of 21
Real nice job Dale...great lookin PP!!PDT_Armataz_01_37.gif
post #8 of 21
PPPP stands for Perfect Pulled Pork Points!!icon_lol.gif
post #9 of 21
Very nice smoke. PP sammies are a staple here. Sure the arteries are clogging up.
post #10 of 21
What he said. Nice job.
post #11 of 21
Indeed that does look great!
post #12 of 21


post #13 of 21

Looks good Congrats!

post #14 of 21

Check the date guys this was done back in '09.

post #15 of 21


post #16 of 21
Originally Posted by SmokinAl View Post

Check the date guys this was done back in '09.

think it's done???


post #17 of 21
Originally Posted by Chef Willie View Post

think it's done???




post #18 of 21

There is nothing better than Pulled Pork!!!  Good looking Pulled Pork.  Now for a little sauce and you're in business....

post #19 of 21

I bought a 16 pound two pack of pork butts @ GFS. They each weighed in at 8 lbs. I smoked the first one & it came out great. I wanted to slice it more then pulling it however there was very little slicing and a whole lot of pulling. I froze the second one & one month later I smoked it up. The first one had the bone right in the middle & the second one the bone was at one end. The second one had perfect slices & not much pulling. Both were smoked the same way (temp,time,

rub) & they were both great. Question: Why the difference?

post #20 of 21

All I know is, if you want to slice your butt just cook it to 175° F. The butt will be fully cooked but it won't pull. I found that out by following the instructions that came with my 30" MES. I later found out on this forum that if you want to pull your butt you have to cook it to at least 200+°F or it won't pull. Maybe your first one actually reached the magical 200+°F and then cooled down some before you noticed it.

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