First Pork shoulder

[zooloo10]

Long smoke starting tomorrow.

MES30 with mailbox mod.

8lbs pork shoulder, salt, mustard, and light rub + plastic wrap the night before. A rack of st. louis cut ribs dry brined over night, rubbed in the morning. Idk about y'all but i cant seem to fit a whole rack of ribs in the smoker so i usually half to cut in in half.

No rush on the pork shoulder since its for a get together Saturday, that what the ribs are for, just hoping it'll be done sometime before midnight lol. Saw a great post about smoking the shoulder a few days ahead and prepping sliders in a foil tray to go in the over 30 mins before food, seems like a great idea so ill be trying that out. Pics in the morning of the smoke going.

First time running the pellet maze other than an initial burn to season it, hoping it keep lit pretty well. Wish me luck!

 

[jaxgatorz]

Sounds like a good plan.. Good luck and keep us posted, with pics of course !

 

[zooloo10]

Mailbox is working great. Might be burning just a little fast. About 1/2 through a row in 1 hour. We'll see how long it lasts. Running the MES at 235 since it's pretty cold out. It's dipping to about 220 with the element of before the heats rising again.

Edit. Forgot to mention running some 100% hickory pellets

 

[JLeonard]

Looks like a great start...Ive gotta do a shoulder soon. Been a while for me.

Jim

 

[zooloo10]

Ribs just went in. Shoulders looking great so far 2.5 hrs in

 

[SmokingUPnorth]

Looks like a good start. I don’t think you’ll get a full rack on the mes30 without cutting. I never could. How do you plan on reheating the pulled pork? It should be done by midnight haha, especially if you plan on wrapping it at the stall!

 

[zooloo10]

How do you plan on reheating the pulled pork?

Can't find the post now but I saw someone say they pull it and store it over night then prep a foil pan with slider bun bottoms top them all with meat put the tops on and tight foil. Then oven at 275 for 20-30 mins. They said it gets the top bun a little toasted and the inside slightly steamed.

 

[normanaj]

In regards to your tray burning to fast, this could be a result of to much airflow.

 

[zooloo10]

In regards to your tray burning to fast, this could be a result of to much airflow.

You know it actually slowed down once it heated up outside a bit. Maybe the stark difference in outside air temp was causing a lot of draft. My maze is just starting the 3rd row and we are 8 hours in now.

8 hour update. Ribs have been in 6 hours. Still need another hour or so it looks like. Butt just got to 160 so I put it in a foil tray with a rack in it and wrapped it in foil. Took a little chef snack that was hanging off the smoker rack. Man was it good.

Loving this AMNPS

 

[normanaj]

You know it actually slowed down once it heated up outside a bit. Maybe the stark difference in outside air temp was causing a lot of draft. My maze is just starting the 3rd row and we are 8 hours in now.

8 hour update. Ribs have been in 6 hours. Still need another hour or so it looks like. Butt just got to 160 so I put it in a foil tray with a rack in it and wrapped it in foil. Took a little chef snack that was hanging off the smoker rack. Man was it good.

Loving this AMNPS

Sounds like you're good then!

Can't wait to see the finish!

 

[tallbm]

You know it actually slowed down once it heated up outside a bit. Maybe the stark difference in outside air temp was causing a lot of draft. My maze is just starting the 3rd row and we are 8 hours in now.

8 hour update. Ribs have been in 6 hours. Still need another hour or so it looks like. Butt just got to 160 so I put it in a foil tray with a rack in it and wrapped it in foil. Took a little chef snack that was hanging off the smoker rack. Man was it good.

Loving this AMNPS

Lookin good! Also feel free to crank that smoker up to 275F. Those cuts of meat don't care if you smoke at 275F. It will get you to your completion time faster too :)

 

[Steve H]

Sounds like a good plan.. Good luck and keep us posted, with pics of course !

Yup! What jax said.

 

[zooloo10]

Ribs were excellent. Took about 8 hours without foil at 235. Pork I pulled at 205 and chucked it in a cold oven to rest for a couple hours. Still 190 internal. Bone came out extremely clean. First couple nibbles were incredible. So juicy.

Success. Only one load of pellets in the AMNPS too. Didn't have any issues all day. So glad I made the mailbox mod. Made my life so much easier.

 

[indaswamp]

Pork butt looks great! Ribs too! Congrats on making the carousel.

 

[tallbm]

Ribs were excellent. Took about 8 hours without foil at 235. Pork I pulled at 205 and chucked it in a cold oven to rest for a couple hours. Still 190 internal. Bone came out extremely clean. First couple nibbles were incredible. So juicy.

Success. Only one load of pellets in the AMNPS too. Didn't have any issues all day. So glad I made the mailbox mod. Made my life so much easier.
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Congrats on the success man, that all looks great!!!

Yep mailbox mod with AMNPS for 12 hours of smoke rocks!
Keep it up :D

 

[jcam222]

Nice work!! Beautiful sauce work on the ribs

 

[Chris_in_SoCal]

Looks great for your first one. Featured confirms it.

 

[Newglide]

All of it looks great. Congrats on making the carousel.

 

[gmc2003]

Some fine looking eats Zooloo and congrats on the spinner. Also let us know how the reheating process works as you mentioned in post #7. I'd be afraid that the slider buns would wick out the remaining moisture from the meat.

Point for sure
Chris

 

[zooloo10]

I'd be afraid that the slider buns would wick out the remaining moisture from the meat.

I got all the pan juices reserved on the side. maybe the move is add a little back in after the reheat. Definitely let y'all know