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Any advice on new MES for pork butt?

post #1 of 13
Thread Starter 
I just ordered my 30" MES, got a good deal I thought. I have never used an electric smoker before and want to try a butt first. Anything I should know? I have read about the baffle, possible wiring probs...but cooking questions come to mind. Do you still spray after 140 degrees every hour? Can you just "set it and forget it"? Anxious to learn. Any help would be greatly appreciated.
post #2 of 13
I've done quite a few pork butts in mine a lot of different ways and I don't know if much extra "monkey business" is worth it . I guess I just like to rub some mustard (prepared yellow mustard like on a hot dog or hamburger ) then sprinkle some rub on it and put it in the smoker . I have done this the night before and I have also injected them with juice etc. , and then sprayed them as they smoked or mopped 'em with this or that and I really can't say I prefer one way or the other . One thing I have been doing with beef and pork , I let it sit at room temperature for an hour or 2 , I just keep it wrapped or covered with plastic wrap . I wouldn't ever do it with poultry and I don't think anyone else would either , but I've been doing it with pork and beef now for about a year . Let it set at room temp and then put it in the smoker . I guess if it was 90 degrees in my house maybe I'd only let it set for 30 minutes or so .
The one thing I have discovered is when doing a chicken or turkey or just parts of them , I'm going to stick with brining them . I did a chicken a while back and I thought I'm not going to monkey with this one , I just put some rub on it and smoked it but it really lacked flavor and did get a little bit dried out , so I thought from here on out I'm going to stick with brining poultry .
As far as working with the pork , I guess if you want to spray it go ahead and try it that way . You'll probably lengthen the cooking time just a little because of losing heat when you open the door but I usually don't notice it with mine . What's the difference with a pork butt , 9 hours instead of 8 or whatever ? I'm cooking mine just for myself so I don't really care if it takes a little longer anyway . Just have a good time while you're doing it .
post #3 of 13
Pretty much what ^^ he ^^ said.

I quit spritzing my butts and ribs. If I'm worried about drying out, I just put a little water in the pan.

Opening the door does slow it down.

Mine is 3 years old and still going, no mods.

Put the thickest/biggest part of the meat to the right side.

Good luck.
post #4 of 13
I wouldnt bother with spraying. Just get some smoke on it and foil to 200' and pull.
post #5 of 13
Thread Starter 
Thanks guys. I can not wait till next week end! I have gathered everything else ceptin the meat and smoker. I am getting really excited as I haven't been able to smoke anything for over a year..no set up for it. But this will make it easier for me on bad knees and alot of stairs! Thanks again.
post #6 of 13
I'm sure you know that you should season the MES first.
post #7 of 13
Thread Starter 
Well, all I know for seasoning a MES is to spray with PAM. Is that it? Maybe I missed something. I'll look around, but not too good with finding what I am looking for here yet. Not a real big poster type gal, eheh.
post #8 of 13
To season it, set at 275' for 21/2 hours and then add some wood for another 1/2 hour.
post #9 of 13
Thread Starter 
Thanks, will do as instructed!! This is just grand. I cannot tell you how excited I am! Thanks for all the help. Now I just need good weather next weeks end.
post #10 of 13
Thread Starter 
Also have two other questions that come to mind for next week end.

Plan on taking off the skin. How long do you actually smoke the butt? Example if you smoke time is anticipated to be 16 hours, how much of that time is it in smoke? Do you stop smoking at 140 temp, or time.

Secondly, I have much packets of seasoned wood pellets (oak, hickory, orange, plum etc. Can you use wood pellets in a MES? And if so, do you still use the aluminum foil wrap on them with the punched holes, or just set them straight in the wood assist on the side of the unit. I hate to throw all these out.; Hope these are not too laughable to you. Thanks again for any help.
post #11 of 13
I don't see why they wouldn't . Just put them in the loading tube and dump them . No wrapping in foil .The wood pellets I mean .I haven't used them in mine but I've used chunks , chips , and the fine stuff for the big chiefs and little chiefs . Somebody will be around to give you more advice on using pellets.
post #12 of 13
Ron said it, most experienced MES smokers don't spritz. The main reason is the heat loss and recovery time adds time to the cook, with the newer higher watt units that time is shortened but again spritzing violates a basic rule, "DON' PEEK", meaning open the door. Also the water pan keeps the meat moist, unlike a stick burner or charcoal smoker that doesn't use a water pan.

Yes wood pellets ok, no you don't need foil, just drop and 1/4 cup in the tray, and if that produces a long constant white smoke, then reduce amount. If the smoke is TBS then you might be able to add more to length time between wood reload.
post #13 of 13
Hi Brae. How's the smoking going? I am also a female smoker with an MES. I hope you have been getting great info and ideas from this forum and are having wonderful successes with your MES. Any Qviews? Enjoy the smoking.
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