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Straight dalmation rub on all three and using pecan at 225F. I'm going to go for extra bark and not foil the ribs this time.

MES is going into hardcore mode today. A rack of babybacks, a small pork belly and a Cajun garlic butter injected pork loin!

Butt is finished and pulled with KC style sauce. I grabbed it off the smoker with an IT of 203 and the cook took right at 9 hours. Pics of the finished product below:

Yep, it was near the temperature probes

It's all plastic except for the needle. I got it in the housewares section of Walmart for about 5 bucks.

5 hours in, MES is cruising at 275F and the butt is sitting pretty at 155F. Prepping for the stall and mouth is starting to water.

Stall is definitely coming. I've had it hit at all kinds of temps but you are definitely in the range. I think you are close on timing, depending on the smoker temp.

Got a 9 lb pork butt going on the smoker this morning. I used my normal dalmation rub and loaded up the chip tray with pecan and maple. This time I decided to try the Chris Lilly injection for a new twist. A pic of the rubbed and injected butt is below and I'll update with progress pics as it...

Will do. I didn't get any plated pics, but I have details. I had the smoker set at 275 and after 3.5 hours I pulled the loin with an IT of 158. I stuck with pecan chips for the whole smoke as compared to my normal pecan/maple blend.

Been a couple of weeks since I could fire the smoker up. Threw a massive pork loin on today that came out crazy moist even without brining. Dalmation rub and finished off with some new Hawaiian sauce I picked up.

Just finished these in the MES. I was worried because they were a bit meatier than normal, but they came out with just the right chewiness. I used the 2-2-1 method with pecan chips at 225 degrees and sauced them for the last hour. The meat pulled back about 3/4 of an inch but it's hard to see...