First Butt in MES 30

[biemer19]

Guys,

I am in the middle of my first smoked butt.  I forgot to take a picture of the butt rubbed but here is the butt after about 10 hours at IT reading 165. MES 30 is steady at about 237 degrees.

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• biemer19
• Mar 23, 2013

I used the AMZNP with 1/2 layer of Hickory topped with Apple. I had apple juice in the water tray.   Looks like an awesome bark already.  I added a little apple juice to the juices in the pan and covered with two layers of Foil. It is really cool having an MES with the AMZNP.  I was able to go to bed after about 2 hours (making sure temp was steady and AMZNP was smoking away) and not have to worry about it until I wake up!!  It's like christmas morning when I saw it at 165 already!!!  Now is the tough part it sounds like from you guys.  the wait until 205 IT.  I can't wait.  So far so good.

When done, I plan to use the SaFlaquer sauce.  I will update with pics when it is done and then after it's pulled.  

Thanks so much for all the incredible tips and techniques on this site.  You guys are awesome!!!

 

[seenred]

Lookin' good so far, biemer!  The time it takes to get from 165* to 205* varies for each butt.  All depends on the stall time.

 

[biemer19]

Finally after 14.5 hours, we hit 195 IT.  Didn't feel like waiting any longer!!!

Here is a pic.

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• biemer19
• Mar 23, 2013

I put the juice in a fat separator for now.  might use some of it in the meat.  I wrapped it with 2 sheets of HD Foil and a big towel and had to throw it in my oven (no heat) since I forgot my parents borrowed my cooler.  Hope this will do.  plan to let it rest for about an hour before pulling.

Can't wait to try it.  

 

[biemer19]

Final product!!!  Taste was amazing!!  Added about 5 Tbls of SoFlaQuer's  finishing sauce.   

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• biemer19
• Mar 23, 2013

Thanks for the helpful techniques.  1st butt was a success!!!!!

 

[seenred]

Looks good, 195 is a little low but not too much.  If you have it wrapped good, the IT should continue to go up for a while.  Let us know how it pulls, and how it eats!!

 

[geerock]

Biemer......ya done good! Now you can't wait to try something else, right?

 

[pgsmoker64]

Looks fantastic!

FYI - I pull mine at 195 all the time and they pull just fine!  Never had a problem and they are always tender and juicy.  Maybe once I waited until the IT was 205 and I found the meat to be a little squishy, so 195 is when my butts come off!

Great job!

Bill

 

[biemer19]

Thanks guys!!  I was very happy with it.  It was like soft butter separating the meat.  no issues at all.

 

[terrymn]

Looks awesome!!!!!  

 

[biemer19]

Biemer......ya done good! Now you can't wait to try something else, right?

You Bet!!!  Researching Summer Sausage right now.  Tried snack sticks on Friday, but got mixed results.  I guess 12.5 lbs of sticks in a MES 30 is WAY too much.  Even after moving the racks around every couple hours some didn't turn out.  threw out 1/4 of them due to fat run out and some seemed undercooked (145) so to be safe discarded them.  I will start a new thread on that one!!