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  1. sagosto

    Dry Pulled Pork

    No fat to leave :) came out much better than expected after a slow reheat with broth and butter thanks to all
  2. sagosto

    Dry Pulled Pork

    I tried explaining the removal but I’ve been married long enough to pick my battles nowrap. Waited15 min and pulled using bear claws
  3. sagosto

    Dry Pulled Pork

    Lastly wife doesn’t like picnic so I always use exclusively shoulder. It’s a fat thing for her
  4. sagosto

    Dry Pulled Pork

    Maverick for temp so it’s accurate. Thanks for kind words. No trimming as it was already mean but usually I pan it and have a ton of drippings to use. Don’t want to use finishing sauce as some want bbq and others want vinegar but broth and butter is great idea. I’ll get a less lean cut next...
  5. sagosto

    Dry Pulled Pork

    I smoked a pork shoulder today (forgot weight) @ 225F +/- 10F for 13.5 hours until 201F. I didn't wrap it which is unfortunate because all of the drippings dried up in the pan below the grate. The bark was a bit tough but good flavor. The meat pulled fine but was a bit tough. Taste is good but...
  6. sagosto

    Baby Back Ribs - Fatty

    I THINK 18XF. I typically do by time and bend test. My concern is always that it will dry out. It WAS dry but that could be just the fat not fully rendered.
  7. sagosto

    Baby Back Ribs - Fatty

    Rub was done over night. I suppose I didn't cook long enough to get the fat to render and give more tenderness. they are getting better though but losing credibility with wife...
  8. sagosto

    Baby Back Ribs - Fatty

    Dual probe Maverick. The MES temp is never close.
  9. sagosto

    Baby Back Ribs - Fatty

    The fat didn't render off with them tented and they were semi-dry. I'd imagine they would be very tough if they would finish off on the grate...
  10. sagosto

    Baby Back Ribs - Fatty

    225F-245F. This seems to be inline with most of the other threads I've read. I use a pellet smoker -> https://www.amazenproducts.com/product_p/amnps5x8.htm
  11. sagosto

    Baby Back Ribs - Fatty

    I smoked Costco Baby Back Ribs (trimmed) for 2.5 hours in the MES and 2.5 hours in a foiled tin. I then reheated them on the grill along with some split chicken breast and leg quarters that were smoked about the same time. The ribs were semi-tender with some pull on the bone but didn't have much...
  12. sagosto

    Maintaining Temperature Impossible

    I've read countless threads and just when I think I know what I am doing, I encounter another issue. I feel like I am moving backwards instead of forwards and starting to lose support from the wife on the home front.  MES 30" with Maverick 732 and another no-name probe Both Maverick probes and...
  13. sagosto

    MES (30") Door Trim Crack

    OK.Essentially ignore it? Don't fill it with anything right?
  14. MES (30") Door Trim Crack

    MES (30") Door Trim Crack

    • sagosto
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  15. sagosto

    MES (30") Door Trim Crack

    I have a crack in the door trim of my Masterbuilt 20070910 30-inch(30"). I purchased it from Amazon 11/2014 and it typically sits covered on my patio so I am guessing this is weather related. It seems to be holding temperature so I am not sure if this is something to be concerned about or if it...
  16. IMG_1244.JPG

    IMG_1244.JPG

    • sagosto
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    • Album: MES (30") Door Trim Crack
  17. IMG_1243.JPG

    IMG_1243.JPG

    • sagosto
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    • Album: MES (30") Door Trim Crack
  18. sagosto

    Maverick ET-732 Slow Response Time - Accurate?

    These were all ambient readings.
  19. sagosto

    Maverick ET-732 Slow Response Time - Accurate?

    I had the three probes in the pit but they were all like 20F within each other. I was surprised that they all read 212F in boiling water even if it took Maverick a min or so to get there. Is the coldish surface area of the meat cause the temperature to fluctuate? I typically keep the probes near...
  20. sagosto

    Maverick ET-732 Slow Response Time - Accurate?

    If the refresh is very slow than how is that a good thing as it doesn't accurate reflect the current temperature? Also, 3 different probes reading 20F of each other? That doens't seem right. I checked the probes to make sure the tip or at least 2" or so of the tip wasn't touching anything.
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