to SMF! You've come to the right place. There are a number here that use a MES with great success. Once you've have some experience with it you might want to research using a pellet tray for the smoke versus wood chips. Many here have gone that route. Here is a link>
https://www.amazenproducts.com/product_p/amnps5x8.htm
Recipes... here's one to get you started. Pork Butts are very forgiving.
Pork Butt Smoked - pulled pork
Recipe By: my modified version originally from Alton Brown
Summary: This recipe has never failed to delight who ever we served it to. …matt
Ingredients:
9 pounds Boston butt pork butt, bone in, prefer not moisture enhanced
Canola spray
apple juice, in spray bottle
- - -
Brine
8 ounces molasses grandma's
1 cup pickling salt , use only 3/4 cup if meat is "moisture enhanced"
2 quarts bottled water
- - -
Rub: this makes more than what a usual butt requires
2 tsp whole cumin seed
2 tsp whole fennel seed
2 tsp whole coriander
2 tablespoon chili powder
2 tablespoon onion powder
2 tablespoon paprika, not smoked
Directions:
1. Brine the Butt for 15 hours Combine molasses, pickling salt, and water in a 2-1/2 gallon zip-lok bag, dissolve completely. Completely submerge the Boston butt in brine by squeezing out the air and sliding the zip-lok. Place the bag with meat into a very large mixing bowl and weigh the top down with 2 cans of beans from the pantry to keep everything submerged for marinating. Let sit in refrigerator for a minimum of 12 hours. 15 hours is ideal.
2. Prepare the RUB Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
3. Wearing latex gloves Remove Boston butt from brine and pat dry. Lightly spay the butt with canola oil.
4. Sift the rub evenly over the meat and then lightly pat down to make help the rub adhere. I use a small 2” dia mesh strainer for this, tapping it on the side to sift the rub onto the meat. It gives a very even coating this way. More rub will adhere to the meat if you are wearing gloves during the application. Cover every inch of the meat.
5. SMOKE at what Temp Alton suggests preheat to 210 ºF then smoke the butt for 4 hours. I use the smoke setting 185º for 1-2 hr, then @225 until IT reaches 160º (155-165º is fine), usually takes 5-6 hours. If wanting stronger smoke flavor add a tube smoker. Keep smoking until IT reaches min of 155º… SPRAY w/APPLE JUICE every hour starting after hour 2.
6. OVEN FINISH - Alton Method @ IT 160º’ish: Remove, insert an electronic meat thermometer making sure it’s not touching the bone, double wrap in alum foil. Note: after 4-6 hours of smoke, the meat won't absorb much more, so you are essentially cooking it until done at this point. Put wrapped butt into a large tin foil container (11.5 x 9.25 internal), and place in oven at 300 ºF. Continue the cook until 200-205 ºF. Meat is unpredictable, make sure to set thermometer alarm to go off when it hits 203 º. Can be anywhere from 2 to 5 hours in the oven but usually closer to 2.
7. SMOKER FINISH Instead of the oven, continue using the smoker. Your choice: either place butt in pan and cover with foil OR leave as it. Pan & foil will get done quicker. Bark will be soft but plenty of juice. If left alone, total smoker time usually takes 10 to12 hours, maintaining smoker temp. Begin checking meat for doneness after 10 hours.
8. Pull Butt @203-205º & REST Remove from oven/smoker when done (IT 205º). The meat still needs to rest for at least 2 hours (3 hrs even better). Place the panned butt in a large sealed cooler surrounded with a couple of bath towels to help maintain warmth. REMEMBER: to be safe, meat must be kept above 150º, so I leave the thermo probe in the meat and monitor it while it sits.
9. Pull meat apart with forks. It should be so done that if you grab the bone you can pull it out without loosing any meat. Can be served plain, or in sandwiches with maybe a side of coleslaw. I suggest a good barbecue dipping sauce like BBQ Sauce #2-Rum Sweet Heat. I've posted this on SMF, just search for it.
