I smoke my butts to 165-170 and pull em easy straight from smoker....they explode when you drop them in the tray...no towel or cooler needed
Newbie here...I'll start by apologizing if this has already been asked, but I plan on doing my first smoke on Wednesday and following the initial post in this thread. I don't have my meat yet, but I am going to buy the 2-pack shoulders from Sam's Club, and smoking them both. My main concern is I only have one meat probe. I do have another meat thermometer, but not one I can leave in the smoker. I plan on putting the biggest shoulder on the center rack of my smoker with the probe inserted into the biggest part of the meat. Would a good rule of thumb still be 1.5 hours per pound? And I am assuming that is per shoulder? Not the combined weight of the 2? I plan on checking the shoulder without the probe with the thermometer, but I know I don't want to be opening and closing the smoker door very much. I realize this might have turned into rambling, but any and all pointers are welcomed. Thanks and have a great Holiday everyone!
Nope...Pork Butts have enough Fat and Collagen that with a flavorful Rub, a rest overnight and steady Temps, 225-250*F, you will get Delicious, Juicy Pulled Pork with no fuss...As an owner of a MES I highly suggest you plan for 2Hrs/Lb of Pork, plus a 2 Hour Pad/Rest, just in case. If the meat gets done early, double wrap in Foil and Towels and go in a Cooler for up to 5 hours while every thing else gets done...The choice is yours but I don't put any Water in the MES. I line the pan with foil for easy clean up and just use it as a drip pan. My finished product is always great. If you need any assistance with Rubs, Sauces or anything else, send me a PM and I will work with you further...JJif I'm using a MES30 (water pan smoking) do I need a mop? I figure every time I open the door I lose heat and smoke.