Gonna run a test this weekend after reading all I can and doing what I can to improve the performance of my older analog MES 30, without spending too much money :)
I have a small pork 1.8 lbs pork sirloin tip roast. I am going to brine it for 12 hours with the following recipie. Adjusting of course for the small size of it. We have a 15lbs pork butt to do but I am trying to get the basics down on a little one first :)
1 1/2 Gal Water
1/2 C Salt
1/2 C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice
2 tsp Celery Salt
Then after 12 hours,, will pat it dry and use just a basic brown sugar rub and let it sit in fridge for 12 hours, wrapped in plastic wrap to hold everything together. Then preheat older analog MES for 225f, leave cover off of chip dish, adjust door to have some breathing room and go for 1.5 hours per lbs. After 2 hours will check internal temp,, see how close I am to 180f and according to wife,, baste it with some Jack Daniels / Sweet Baby Ray bbq sauce. I will also be using mesquite chips that I have coaxed with a small sledge hammer into a finer blend of chips :) 1 hour or so after bathing in sauce, I hope to have it at perfect pulling temp, then use everyones preferred method of resting by wrapping in a small towel, putting in a little cooler for at least an hour. Then we see what happens. I am sure it will be cooked okay, my biggest concern is that outside temp is going to be close to 90f and that the MES just wont smoke enough for the duration. Being a computer guy,, I am not that patient, causes problems with trying to smoke something :) All I can do is try...
I have a small pork 1.8 lbs pork sirloin tip roast. I am going to brine it for 12 hours with the following recipie. Adjusting of course for the small size of it. We have a 15lbs pork butt to do but I am trying to get the basics down on a little one first :)
1 1/2 Gal Water
1/2 C Salt
1/2 C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice
2 tsp Celery Salt
Then after 12 hours,, will pat it dry and use just a basic brown sugar rub and let it sit in fridge for 12 hours, wrapped in plastic wrap to hold everything together. Then preheat older analog MES for 225f, leave cover off of chip dish, adjust door to have some breathing room and go for 1.5 hours per lbs. After 2 hours will check internal temp,, see how close I am to 180f and according to wife,, baste it with some Jack Daniels / Sweet Baby Ray bbq sauce. I will also be using mesquite chips that I have coaxed with a small sledge hammer into a finer blend of chips :) 1 hour or so after bathing in sauce, I hope to have it at perfect pulling temp, then use everyones preferred method of resting by wrapping in a small towel, putting in a little cooler for at least an hour. Then we see what happens. I am sure it will be cooked okay, my biggest concern is that outside temp is going to be close to 90f and that the MES just wont smoke enough for the duration. Being a computer guy,, I am not that patient, causes problems with trying to smoke something :) All I can do is try...