- Joined Nov 22, 2016
My first pork butt with my new MES 40. I have played with Cookshacks before and found a pork shoulder at 275 degrees at 9.75 hours for a 7 to 8 lb butt worked wonders. Pork came out perfect. Just pull the bone out and shred. My MES after 10hours - pork came out much like pork chop with no ability to pull bone out. My question then is - do I need to cook it longer to get the meat to break down or did I over cook it? Any ideas before I waste more money on a butt? Thanks for your time.