I've always loved grilling and finally got my first electric smoker, the MES 30", a few weeks ago. Started out with chicken wings then baby backs last weekend, Stepped it up yesterday with a 4 lb pork butt. A local butcher shop has top notch meat and this butt was no exception, beautiful marbling throughout. Used a rub that I found on here (can't remember the name) and also finished it off with some BDSE. Thanks for the recipes. Used apple wood, no foiling and kept the MES at 225. This butt was stubborn as heck. The stall lasted almost three hours and total cook time was 10 1/2 hours! I'll foil next time to test the difference. Overall, I was pretty pleased with the outcome but wanted more smoke flavor. I stopped adding chips once it hit the stall. Here's some Q view and thanks for all the tips and recipes!
Right before I put it in the smoker:
Right after I took it off, barky goodness!
Rested it in foil for one hour and here it is pulled:
Pic of my plate with PP and baked beans, corn on the cob out of view:
Next up is a beef tri-tip my butcher strongly recommended which he said is better than brisket. I'll post pics of course. Thanks again for all the advice and recipes shared. Happy smoken BBQ brothers.
Right before I put it in the smoker:
Right after I took it off, barky goodness!
Rested it in foil for one hour and here it is pulled:
Pic of my plate with PP and baked beans, corn on the cob out of view:
Next up is a beef tri-tip my butcher strongly recommended which he said is better than brisket. I'll post pics of course. Thanks again for all the advice and recipes shared. Happy smoken BBQ brothers.
