Hey ya'll,
Got a free MES to play with not sure the #. I did a dry run yesterday and decided to try it with some pulled pork, so here it is.
Just so you can see what I'm working with
Scored the shoulder, dry rubbed and placed it in the fridge overnight, preheated the smoker for a hour and got it in by 8:00. Smoking it up with both maple chips and mixed hardwood pellets in a Amazin tube smoker
Temps holding pretty steady on the maverick thermometer at 10:15 trying to maintain at 235° Top left is probe placed behind the meat right next to the factory masterbuilt sensor for comparison. Guess I lucked out this one seems pretty close. Top right is internal temp on shoulder, bottom left is probe on shelf above the shoulder, and bottom right is on shelf below the shoulder.
Just a peek at 11:30
Hit the stall around 3:00 at 170° so I decided to foil with some rub, a glug or 4 of whiskey and some cherry dr pepper(it's what I was drinking at the time lol)
In the pan ready to foil
So she hit 205° at 5:00, I turned the smoker down to 100° and let it be till 6:00, there really wasn't any coasting to speak surprisingly enough. The bone slid right out like it should
Lots of liquid gold to skim the fat off of for when we reheat leftovers tomorrow
Super tender and moist, good smoke ring... I like the bark better when I don't foil but the rest of the family likes it this way
Shredded up and ready for supper!
All in all, I totally different beast smoking with one of these vs my old homemade offset.
Lots more moisture inside, don't have to worry about it overheating for sure lol.
Hope you all enjoy the pics!
Got a free MES to play with not sure the #. I did a dry run yesterday and decided to try it with some pulled pork, so here it is.
Just so you can see what I'm working with
Scored the shoulder, dry rubbed and placed it in the fridge overnight, preheated the smoker for a hour and got it in by 8:00. Smoking it up with both maple chips and mixed hardwood pellets in a Amazin tube smoker
Temps holding pretty steady on the maverick thermometer at 10:15 trying to maintain at 235° Top left is probe placed behind the meat right next to the factory masterbuilt sensor for comparison. Guess I lucked out this one seems pretty close. Top right is internal temp on shoulder, bottom left is probe on shelf above the shoulder, and bottom right is on shelf below the shoulder.
Just a peek at 11:30
Hit the stall around 3:00 at 170° so I decided to foil with some rub, a glug or 4 of whiskey and some cherry dr pepper(it's what I was drinking at the time lol)
In the pan ready to foil
So she hit 205° at 5:00, I turned the smoker down to 100° and let it be till 6:00, there really wasn't any coasting to speak surprisingly enough. The bone slid right out like it should
Lots of liquid gold to skim the fat off of for when we reheat leftovers tomorrow
Super tender and moist, good smoke ring... I like the bark better when I don't foil but the rest of the family likes it this way
Shredded up and ready for supper!
All in all, I totally different beast smoking with one of these vs my old homemade offset.
Lots more moisture inside, don't have to worry about it overheating for sure lol.
Hope you all enjoy the pics!
