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Pulled Pork smoked in MES

post #1 of 2
Thread Starter 
2 1/4 Lb Boneless Pork Shoulder Picnic Roast.
Apply mustard and GrillMates Pork Rub. Refrigerate overnite.

Smoke with hickory in MES (225F) till probe reads 165F. About 8 hours.
Spray every hour with 3 to 1 mix of apple juice and Captain Morgan’s Original spiced rum.
Save drippings in a water pan for use in re-heating PP later.

Attachment 24338

Foil with some spray in oven safe dish.
Into kitchen oven till probe reads 200F. About 2 hours.

Attachment 24339

Remove & wrap it (still foiled) in old bath towels in insulated cooler.
Allow to rest for at least an hour before pulling it.

Attachment 24340

It doesn't last long around here.

Attachment 24341
post #2 of 2
Yo Bud Lite, nice looking butt, I'm sure it was some great eating Q!

If you have a new MES with the high wattage heat element, I guess spritzing won't slow you down too much since the new MES can recover to set temp faster. However us with the older MES learned to NOT open the hatch, the result was long stable consistent heat cooks, produced some fine tender Q. Spritzing for the most part was to keep meat moist and not drying out from either wood or charcoal smoker's dry heat. Some of course use it to add flavor. You can get that extra flavor with injection.

Again, I don't own a new high watt MES, so recovery might not be a big deal. You could make a test with two butts, cook one with the spritz and cook the other without, see if you can actually taste the spritz difference. Since you are saving drippings, you can definitely taste the spritz mixture there, however you can just put that mixture in the pan directly at the beginning of the smoke on the non spritz butt.

Any hoo, just sharing what we learned using the older MES.....
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