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  1. acefour

    Kicked off a low and slow, no foil, 15lb pork shoulder in MES 30"

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    IMG_20170715_120825_304.jpg

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    • Album: Kicked off a low and slow, no foil, 15lb pork shoulder in MES 30"
  3. acefour

    Kicked off a low and slow, no foil, 15lb pork shoulder in MES 30"

    26 hours it is at 197F.   Folks should be showing up in the next hour and serve.   Put it in 9am yesterday.   Nothing better!   Stuff is like candy crack.   Last slow roll I did you could not walk in the kitchen and raid the fridge on the left overs.  
  4. acefour

    Kicked off a low and slow, no foil, 15lb pork shoulder in MES 30"

    fixed
  5. 19985413_116741708948337_230016660004667392_n.jpg

    19985413_116741708948337_230016660004667392_n.jpg

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    • Album: Kicked off a low and slow, no foil, 15lb pork shoulder in MES 30"
  6. acefour

    Kicked off a low and slow, no foil, 15lb pork shoulder in MES 30"

    23 1/2 hours in and almost there.   Temp is 187F.  Used half and half apple and hickory for the smoke.
  7. Kicked off a low and slow, no foil, 15lb pork shoulder in MES 30"

    Kicked off a low and slow, no foil, 15lb pork shoulder in MES 30"

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  8. IMG_20170715_082845_107.jpg

    IMG_20170715_082845_107.jpg

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    • Album: Kicked off a low and slow, no foil, 15lb pork shoulder in MES 30"
  9. acefour

    Kicked off a low and slow, no foil, 15lb pork shoulder in MES 30"

    Dang, just noticed in the picture I had the fat cap on the bottom.  Glad I made this post or I wouldn't have noticed!
  10. acefour

    Kicked off a low and slow, no foil, 15lb pork shoulder in MES 30"

    2nd time doing pork bbq.   First time I did this was a few months ago with a 15 lb boston butt and no foil at 225F.   Took about 25 hours and was so worth the wait.   Started it at 9am.  
  11. acefour

    2nd butt on my MES - QView

    No foil, 15 lbs (8 lbs/7 lbs) pulled at 190 F after 25 hours. Pulled apart perfectly. It is possible the thermometer is not calibrated but it is very close. Most fat was melt in your mouth delicious. Everyone is in a meat coma now!
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    IMG_20170529_145415_098.jpg

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    • Album: 2nd butt on my MES - QView
  13. acefour

    Hello from Fuquay Varina, NC

    New to smoking meat.  Bought a MES and have had great success with it!   Looking forward to swapping tips and recipes!!
  14. acefour

    2nd butt on my MES - QView

    I'm 20 1/2 hours in on the MES myself and didn't use the Texas crutch with current meat temp at 186F.   Got a full shoulder, Boston butt, 8lb and 7lb using applewood and hickory at 225F.  Smells incredible!
  15. 2nd butt on my MES - QView

    2nd butt on my MES - QView

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