How to make a Pulled Pork on a MES30?

[tempnexus]

My wife is not a huge fan of smoked meat but she loves pulled pork so I am looking on how to convert her to liking smoked meat. I have MES30 and AMAZE rack thingy. What is the best way to make pulled pork?

From cuts of meat to prep before smoking etc.

Thank you

 

[smokinq13]

My wife is not a huge fan of smoked meat but she loves pulled pork so I am looking on how to convert her to liking smoked meat. I have MES30 and AMAZE rack thingy. What is the best way to make pulled pork?

From cuts of meat to prep before smoking etc.

Thank you

i got a Recipe which is my go to recipe for PP I wouldn't mind PM-ing you it if you wanted it? I also have a MES30 and just last year i used this recipe for a surprise party where i smoked enough PP for around 85 people

 

[crazzycajun]

Look at Jeff’s cherry drpepper recipe got mine sitting in the fridge to start tomorrow. Good luck give yourself plenty of time

 

[johnmeyer]

This thread on pulled pork may be the most-read thread in this forum:

Basic Pulled Pork Smoke

Your A-Maz-N (AMNPS) smoker should have come with a small recipe book. I think it has a recipe and some hints on cooking pulled pork. Also, you can get recipes at his site.

 

[uncle eddie]

This thread on pulled pork may be the most-read thread in this forum:

Basic Pulled Pork Smoke

^^^Yup ^^^

BTW - I just use SPG on my PP

 

[SmokyMose]

I don't have an MES, nexus, but like crazzy said, give yourself plenty of time. Don't just toss it on in the morning and promise dinner at 5:00...

 

[johnmeyer]

BTW, I've done it both with and without foiling (in order to get through the VERY long stall). Despite the nice bark, I liked everything else about the foiling method better: more tender; more juicy; still plenty of bark and smoke. But most of all, more predictable times. When I tried to do it without foiling, I got up at 1:00 a.m. to start the cook. At 8:00 that evening we were still waiting for dinner. And while the bark was amazing, everything else was worse. I got almost no pan juices which, to me, are one of the most important things you get when doing pulled pork. "Liquid Gold" is what some people call the juice, and they're right.

However, there are LOTS of good people on this forum that totally disagree and like the un-foiled results better.

 

[SmokyMose]

However, there are LOTS of good people on this forum that totally disagree and like the un-foiled results better.

Like you hear over and over here, there is no "right way". Do a few cooks and find your own right way...

 

[tempnexus]

i got a Recipe which is my go to recipe for PP I wouldn't mind PM-ing you it if you wanted it? I also have a MES30 and just last year i used this recipe for a surprise party where i smoked enough PP for around 85 people

Yes Please! Thank you

 

[tempnexus]

BTW, I've done it both with and without foiling (in order to get through the VERY long stall). Despite the nice bark, I liked everything else about the foiling method better: more tender; more juicy; still plenty of bark and smoke. But most of all, more predictable times. When I tried to do it without foiling, I got up at 1:00 a.m. to start the cook. At 8:00 that evening we were still waiting for dinner. And while the bark was amazing, everything else was worse. I got almost no pan juices which, to me, are one of the most important things you get when doing pulled pork. "Liquid Gold" is what some people call the juice, and they're right.

However, there are LOTS of good people on this forum that totally disagree and like the un-foiled results better.

Wait what do you mean foiling? Like the ribs 3-2-1 method?

 

[crazzycajun]

Some people foil at 160f or so when the stall hits I personally cook in a foil pan and cover at 160f. Cook till 200-205 it

 

[gmc2003]

Foil at the stall. It usually happens around the 165* mark(the stall is when you meat temps seem to stop rising). Some stall's can last for hours. Foiling it is like braising it will power the butt through the stall. When you foil add some liquid and wrap in either foil or butchers paper. Your bark will not be as crunchy, but you'll be able to eat it sooner.

Chris

 

[radio]

Start with a fairly small pork butt, or cut a huge one in half to cut down on smoking time

A bit of Apple juice is the go to liquid to add when foiling. It doesn't take much, but go easy so it isn't swimming in it. It helps if you have a thermometer with a remote probe to help you track the progress and identify the stall. If you like, you can unfoil when it's done, reserve the liquid and toss the butt back in the smoker to tighten up the bark a bit.

Jeff's rub and sauce recipes are the best there is going and purchasing them helps keep this site afloat. Next to a good thermometer, it's the best money you can spend!

Good luck and take pics for Q View

 

[johnmeyer]

Agree on Jeff's rub.

Wait what do you mean foiling? Like the ribs 3-2-1 method?

The stall is caused by the evaporation from the meat causing the meat to cool at a rate which exactly equals the heat being added from the oven. The net effect is that the temperature doesn't rise for many hours. I've had the stall last for well over five hours. The solution is indeed the same as the 3-2-1, just as you say.

Like others have already mentioned, rather than using a huge amount of aluminum foil, I instead put a big, disposable aluminum tray underneath the butt while it is being smoked. This catches the drips. When the stall starts (usually around 150 - 160 F), I drop the meat down into the pan and simply put aluminum foil over the top. This ensures that I preserve every last drop of liquid from the meat.

 

[GaryHibbert]

This thread on pulled pork may be the most-read thread in this forum:

Basic Pulled Pork Smoke

Your A-Maz-N (AMNPS) smoker should have come with a small recipe book. I think it has a recipe and some hints on cooking pulled pork. Also, you can get recipes at his site.

John beat me to it. I was about to post that same link. It's where I got my info for my first pulled pork smoke. It also tells you how to make SoFlaQuer's Finishing Sauce fot PP. I always put a container of that and a bowl of coleslaw on the table when I serve PP. That way people can add it or not.
I foil, but that's just a matter of personal preference.
The MOST IMPORTANT thing to remember about smoking a pork butt is that a butt is the most forgiving cut of meat on the market. Cook it to 205 degrees and it will be probe tender. The PP will be tender, moist, and delicious.
Just relax and enjoy.
Gary

 

[SmokinAl]

Sounds like you got plenty of answers!
God luck & keep us posted!
Al

 

[tempnexus]

Awesome thank you all, the meat is now in the smoker. I just injected it with the recipe smoking13 sent me. It sat overnight with the rub on, then I injected it before going on the smoker.

It just hit the smoker 10 min ago (yay President's day off). Will take pictures when done.

Currently running maple since that's the only smoke I had.

P.S.

I will be buying some of the rub off this site just to keep the site afloat (awesome site).

 

[tempnexus]

Damn the meat will take a long time to smoke. It's 8lbs...it's been in the smoker for 3.5 hours at 275F and it's internal temperature is just 74F.

 

[smokinq13]

Was it frozen any on the inside? Also do not check on it by opening the smoker, each time you open it can add easily 30 minutes. Something just seems off little

 

[tempnexus]

Was it frozen any on the inside? Also do not check on it by opening the smoker, each time you open it can add easily 30 minutes. Something just seems off little

I don't think it was frozen. THe injection needle went in perfectly fine.

The only time I opened it was to insert the digital probe and feed it through the vent. Also to relight the AMZE maze thingy since it keeps going out. I might have to relay on the MES30 side tube for this smoke since the AMAZIN won't stay lit (I am using the AMAZN Pecan pelets and yes I did microwave them before I lit them with a propane torch for 4 min...it had a nice flame going before I extinguished it).