Maxing out the MES 30 or Carniverous Maximus with Q-view

Discussion in 'Pork' started by heubrewer, Oct 17, 2014.

  1. heubrewer

    heubrewer Meat Mopper

    Been a while since I had a good smoke. So we are having a party tomorrow. I have 2 boneless pork shoulders around 12 lbs and a 15 lb full packer briskett that is going on the smoker. Going to be a tight fit but should be good

    I just put on the two pork shoulders. Will put the brisket on later.

    Smoking using Cherry
    Going for a higher temp this time 250F (as opposed to my typical 225)
    Typical rub I use
    SS
    Peper
    OP
    GP
    Cajun Seasoning
    Brown Sugar
    Pepper

    Rubbed down with yellow mustard prior to the seasoning. Let sit overnight

    Won't have time to plot out the temps, have to get ready for the party

    Here are the shoulders in the smoker, just put them in about 3 hr ago

     
  2. mneeley490

    mneeley490 Master of the Pit OTBS Member

    HEUBrewer, will your MES30 keep up that temp with 27 lbs of meat inside?
     
  3. Looks great, i have a couple of questions as a fellow 30" Gen 2 MES.  Out of curiosity how long do you think this will take to smoke and do you find that cooking on the bottom racks gives you the best cook?  
     
    Last edited: Oct 17, 2014
  4. Where in the Chicago area? I'm in SW burbs and I didn't get my invite!
     
  5. heubrewer

    heubrewer Meat Mopper

    How long to cook? That is a great question. When I smoked my shoulders at 225 they took FOREVER. THey were great but they took a long time. I am guessing at least 18 to 20 hrs. I am cooking on the bottom for this go around because I am going to put the brisket on top. Never cooked at 250F before so we will see

    Just about ready to put the first part of the brisket, point plus part of the flat. Again I am guessing about 16 to 18 hrs based on my last smoke

    I am in the Western Suburbs Unincorporated Glen Ellyn to be exact.

    Thanks for the views will keep everone posted
     
  6. heubrewer

    heubrewer Meat Mopper

    Looks like an experiment in progress :biggrin:
     
    Last edited: Oct 17, 2014
  7. heubrewer

    heubrewer Meat Mopper

    Just loaded the brisket point and small portion of a flat.

    The other flat will go on tonight at about midnight

     
    crazymoon likes this.
  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Looks like a good smoke and a good party coming up !
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looking Good already!!![​IMG]

    I love that "Carniverous Maximus" !!![​IMG]

    Bear
     
  10. Thanks for the info.  Thats exactly what i was seeing in my MES. I did a 7lb pork shoulder the other day and it took 16 hrs at 230 degrees.  Thank god for the AMNPS and a mailbox.    I think part of issue is that i don't wrap so my new plan is to wrap and compare and see if i like it better.  GL with the rest of your smoke.  
     
  11. heubrewer

    heubrewer Meat Mopper

    Well 12 hrs in and I just put on the flat part of the packer. A full packer won't fit in the 30"MES so I basically cut the point and leave a bit of the flat for one peice and the remaining of the flat for the 2nd peice. Since I split them I put the point on first followed by the flat. The point went on around 4:00 pm and I put the 2nd peice on at 11:00 pm

    The smaller of the two boneless butts is at 194. This is going faster than my previous smokes. Backed off the smoker to 240F earlier today. 250F seemed too hot, somehow 240 feels better. Don't bother asking just a feeling

    Now we just wait.

    In case anyone is intrested these are no foil smokes.
     
  12. heubrewer

    heubrewer Meat Mopper

    Two bonelsess pork shoulder butts out of the smoker resting ready to be pulled 21 1/2 hr smoke

     
  13. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice so far , I'll sip my [​IMG].and wait for the rest to get done...

    Have fun and . . . 
     
  14. heubrewer

    heubrewer Meat Mopper

    Party turned out great. All of the brisket went and most of the shoulder is gone. I think I sold 3 MES's on top of it.

    Point half after resting and right before carving



    Pork shoulders took 21.5 hrs
    Point half took 17 hrs
    Flat took 13 hrs

    Running the MES at 240-250 generates significant more smoke than at 225F. This may be my new go to temps for smoking. Going to try salmon next at this temp.

    Thanks for looking

    HEU Brewer
     
    bearcarver likes this.
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Job, Brewer!!!

    You got more Bark than a Shag-Bark Hickory!!![​IMG]

    That must have been Mighty Tasty!!![​IMG]  -------------[​IMG]

    Bear
     
  16. heubrewer

    heubrewer Meat Mopper

    Thanks Bear

    It was great. Only bad part is....no leftovers :th_crybaby2:

    The bark was wonderful. Brisket was super moist.

    Had it in a heating tray and it remained exteremly moist which is hard to do.

    Can't wait to do another one.
     

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