Chuckies on the MES30 Auber PID

[Ringer]

Well today is the day. I couldn't wait any longer. It is a bit rainy here today but I couldn't wait. I cubed up 5 lbs of chuck and hit it with meat church Holy Gospel.

I just finished modding up my mes 30 this week with the wifi auber pid and the mailbox/ammo can mod with the amnps tray.

I started the smoke with 3 lumps of kingsford original lit in the chip tray and added 3 more in the burn path of the pellets. The briquettes are an attempt to see a smoke ring. I am using the kingsford oak, mesquite, cherry mix because they are all on my favorites list.

I'm going to smoke at 215 until they hit an IT of 175 ish then pull, sauce and tray until finished.

I'll update this original post with additional pics.

Thanks to all you folks for the ideas and instructions. You guys are awesome and I love hanging here.

 

[tallbm]

How's that PID behaving? Working and holding temp well?

 

[Ringer]

How's that PID behaving? Working and holding temp well?

Well it was...lol

I think I'm getting some food drips on the cabinet probe. It dropped 20 degrees a minute ago.

 

[tallbm]

Well it was...lol

I think I'm getting some food drips on the cabinet probe. It dropped 20 degrees a minute ago.

Oh that can happen for sure. I put a little piece of foil down on the smoker rack to keep drippings off my clipped on probe. I failed to mention that lol. It's just quirks of a new system like any smoker system. You try, learn, tweak, perfect :D

 

[Ringer]

Oh that can happen for sure. I put a little piece of foil down on the smoker rack to keep drippings off my clipped on probe. I failed to mention that lol. It's just quirks of a new system like any smoker system. You try, learn, tweak, perfect :D

I just added some foil.

I went with the P7, I208, D210 setting.

 

[Ringer]

Man these thing are taking way longer than I expected. They went on 5 hrs ago and I've just now got the largest chunk up to 185. I'm probably going to hit them with sauce and brown sugar when that one hits 190.

 

[Ringer]

Ok, so, 7.25 ish hours later they hit 200 and are resting. I did try a couple and they are addictive.

As I said earlier I sauced and sugared them at 190. At 200 I pulled them and re sauced and rubbed.

We will eat these tomorrow after church.

The Cook didn't go as planned, I started around 215 and they were taking forever so I bumped to 235 then 250 then 265 finally. The last 2.5 hours were at 265.

 

[DougE]

Well worth the wait from the look of it,

 

[Ringer]

Well worth the wait from the look of it,

The 2 bites I had were pretty decent.

 

[bauchjw]

Looks like it was worth it to me! I’m sure your wait paid off, there are times I need to bump up the heat too. Thank you for sharing!

 

[TNJAKE]

Looks delicious. Nice work

 

[tallbm]

Ok, so, 7.25 ish hours later they hit 200 and are resting. I did try a couple and they are addictive.

As I said earlier I sauced and sugared them at 190. At 200 I pulled them and re sauced and rubbed.

We will eat these tomorrow after church.

The Cook didn't go as planned, I started around 215 and they were taking forever so I bumped to 235 then 250 then 265 finally. The last 2.5 hours were at 265.

Looks good!
Yeah I thought your smoker temp was a little low. Chucks, briskets, pork butts, and ribs don't care what temp they get cooked at as long as you aren't burning them.

I rock that 275F smoker temp on them all the time :)