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Injecting pork butt
I have done even parts of apple juice and cherry dr. pepper with my rub, inject, smoke with apple and use soflaquers finishing sauce. Everytime I try something new and this last time (first time injecting) was the best so far. I want to try that SoCo Cherry and Cherry Dr. Pepper next time. -
MES Mod STICKY?
Can we get a Sticky for mods that are done to the MES30/40. I want to make the best out of my MES40 and instead of searching every thread for mods, why not a central location? I searched for MES mods and just get the generalized mods like wiring, etc. Is there one already that I can't find? ...- jzampier
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- Replies: 1
- Forum: Electric Smokers
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New Cover for MES 40
Thank you sir. Just purchased an new opened package for $13 + shipping.- jzampier
- Post #8
- Forum: Electric Smokers
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First Butt, Best Butt
Looks like some nice bark there. Your IT temp posting is about right, 40-140 in 3hrs, nothing wrong with that. I wrapped my drip catch tray with foil yesterday just to keep from cleaning so much. When I'm done smoking, the smoker gets turned off and left that way till I smoke again. So its... -
lets talk about butt bark
I thought of this yesterday too. Why couldn't you, just to retain heat and not be "Messing" with the smoker. I think I might spritz it now although my butt is kinda low in the MES right now. Might be a little harder to get a mist going and don't want to disturb any rub. 8hrs in is the time. ... -
Just a lil Butt, Injected and Rubbed.
8hrs in, sitting at 174*. I decided to trust the MES for temps and set it at 225* this time, setting my alarms on the Mav a little lower and had no issues at all. Previously I thought I had a 15-20* temp difference, so I just let the smoker run for an hour or so, watching my temps with the... -
Just a lil Butt, Injected and Rubbed.
Starting a little 6lb'r tonight. Came up with my own dry rub and this is the first time I'm using my own so we can experiment from here. For some reason I always go over board and had to stop myself from adding Capt' Morgan Spiced Rum to the injection. So here goes: Dry Rub: 3TBSP Paprika... -
No-Foil lean-trimmed Butt in Brinkmann Gourmet w/dry Smoke Chamber: Q-View (FINISHED)
Very Interesting and great review with pics. This brings a twist to things and hope people can learn from this. After reading all this, it seems hard to mess up a butt. I will be doing one this weekend too. I've done three so far and all have been different. I too want the heavy smoke and... -
Mothers Day overnighter Pork Butt
Glaze was good, bark was good. It had some tough bark at points though. I do notice when I foil, it does retain a lot of moisture. The first butt I did was good and moist but not so much bark (with foil @ 185*). The second one I cooked in a pan, little bark and still was a little dry, no... -
Mothers Day overnighter Pork Butt
I did a glaze about an hour prior to taking it off consisting of 1/3cup of Brown Sugar, 1/3cup of Mustard and 1/3cup of Apple Cider Vinnegar. Pulled it off at 203* and wrapped it for about a 1/2 hour. Applied a finishing sauce I copied from here, let it rest for a little bit then dug in. Family... -
Mothers Day overnighter Pork Butt
Pulled another over nighter thanks to the Maverick. Dry rubbed it with a Sweet & Savory dry rub, let it soak in saran wrap over night and put her on the smoker about 16hrs ago. Used the AMNPS filled with Hickory. Temps are sitting at 196* right now and slowly climbing. On a side note, last... -
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- jzampier
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- jzampier
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Another No Foil Pork Butt-UPDATED WITH FINISHED PHOTO!
Probably in a food coma or ate her self to death... lol -
Pork Shoulder over nighter
I took it out at 195* and put it directly on the rack, reprobed it and now the Mav is reading 172* and SLOWLY climbing up. I did however whip up some finishing sauce and am patiently waiting 205*...............................done yet? lol -
Pork Shoulder over nighter
Not really pushed for time at this point. Its for dinner. I bumped the temp up a couple degree's and the IT went up a couple degree's and is holding at 189*. I know to leave it but just don't want it taking 24 hours. What about the aus jus? Should I remove it from the pan and just rack it... -
Pork Shoulder over nighter
Q view: This is after 13 hrs, smoked in the pan with Pitmaster. Just threw some peach in the AMNPS to finish her off. She plateued at 183* for a few hours. After 6 hours she's up to 187* and looking good. Should I foil after 190* for the rest of the time frame? -
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- jzampier
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