Inaugural Smoke

[smokebrew]

Ok, I have my new generation MES40 seasoned (a couple issues with it but hope to have resolved next week), and the new AMNPS is seasoned. I just rubbed down one pork shoulder with a long list though basic BBQ rub I've used before and another shoulder with salt and pepper. Both are wrapped up and chillin out in the refrigerator. I plan on waking up around 4am with the meat going in the smoker around 5 hoping to finish smoking between 5-6 able to eat around 7ish. I'm going to finish one (or both) with a simple finishing sauce and eat with a classic vinegar based BBQ sauce.

Laying the floor in my office tomorrow, a great excuse to cook meat for an extended period of time!

Pretty excited over here in Hood River, OR!

Kyle

 

[deltadude]

Smokebrew good luck with your first MES 40 smoke, sounds like your already and going to chow down on some great Q grub later today.  Take some pics so we how it turned out.

 

[chef jimmyj]

Kyle, you didn't post the weights of the meats but I can tell you...If you smoke at temps between 225*F and 250*F, you should plan on 2 hours/Pound, with an hour of rest, for the heaviest piece as your estimated cook time to get to 205* for pulling, 180*F for tender sliced Pork. At 250*F to 275*F ( Max the MES will do ) you can estimate 1.5 Hrs/Lb plus a rest. Basically if you are starting at 5AM and want to eat at 7, after the rest, you may not make it if your Roasts are much bigger than 6-8Lbs...JJ

 

[smokebrew]

Thanks for the insight Chef J, I'm looking at 7.5 - 8 #'s each after triming I'm guessing so it looks like I'm in for a late night. At least I'm laying flooring in my house and told myself that I can't stop until the meat is done... maybe now I don't stop until the floor is done ;)

 

[chef jimmyj]

With the roasts around 8Lb you may still get there. Might I suggest wrapping in foil with 1/4-1/2C, Apple Juice, Beer or Broth when the Internal Temp (IT) hits 165*F. This Foiling will help push through the Stall and save you some time. The IT will rise faster but you will sacrifice a bit of the crunchy Bark that forms on the outside of meat that goes the whole time with smoke. Don't worry it will still be great...JJ

Here is some reading when you need a break from the floor...http://www.huffingtonpost.com/craig-goldwyn/physicist-cracks-bbq-mystery_b_987719.html

 

[red dog]

Welcome to the forum fellow Oregonian! Like others have said if you run at a higher temp and foil at 165-170 you will get them done without any problem. Be sure to check your actual smoker temps with a accurate thermometer. My MES 40 runs about 10-15 degrees cooler then the control temp. If I set it to 275 it varies from 260 to 265. Enjoy your new MES!

Clay

 

[smokebrew]

I foiled one of the butts when it stalled out around 170 (on my maverick thermometer), so it'll be a side by side comparison. It sure does smell good I tell you what!

 

[oldschoolbbq]

Welcome to the forum... you've gotten some real solid advice , but of course I've gotta put my .02 worth in...

First - learn your cooker...how hot  it can get , the amt. of wood/chips/chunks to use to get TBS , how to hold a steady heat ,the list goes on. My favorite saying is "Learn your Smoker" - play with it a day and put it through it's paces while making notes of your Epiphanies . Then keep the log for all your cooks...helps in reducing the learning curve

Second - a good practice (IMHO) is to figure your cooking times (1.5hrs. to 2 hrs. / pound of soild muscle meat -Pork and Beef) and add some time to that for an assured done Entree... like your 8lb. But would figure 12hrs. , then add 2 hrs. - just in case - it will hold well for you .

As always , we only judge doneness by the temps. , the time estimate is just that ...an estimate of time.

Have fun and ...

 

[smokebrew]

Thanks old school for the 2 cents. I don't know my smoker at all, luckily the wife and child left for the weekend so I could pound out some hardwood floors in the office. So, I'm only feeding myself, which was part of the plan for the inaugural smoke. Do most people start up the smoker the night before? Its really the only logical thing to do I guess, I was planning on 1.5 hours per pound but it looks like it will be over that, I'm almost at the 13 hour mark. I used the AMNPS for the first time and after an initial hiccup, trying to figure out the smoker, it worked like a charm! I'm a huge fan already! I got a buddy bringing over some slaw and potato salad for a late night dinner, ping pong, beer session.
 

 

[chef jimmyj]

Not sure what you mean by Start up the Smoker the Night Before? The MES only needs about 30 minutes to come up to temp, maybe 45 on really cold days. As far as Starting the Cook the night before, it depends on when you want to eat. With Pork and Beef it is always better to start a couple hours earlier than what your estimate is to CYA. These meats hold well wrapped in foil and towels and stuffed in a cooler, for up to 5 hours, if you finish early. More of my cooks of Butts and Briskets have run over than finished when I thought they would. Remember...Hungry People are Angry People!...JJ