Hey all,
I finally decided to create an account here after reading for 6 months. I appreciate the wealth of information that we have here.
I did my very first smoke ever about 3 months ago. It was a 12lb brisket and it was great. Since then I've done more brisket, pork loin, and whole chickens. I've been very pleased with everything so far.
I decided it was time to try my hand at a pork butt. I picked up a nice one on Thursday. I trimmed it up a bit and applied some rub to it yesterday. I used a combo of "Rub some Butt" and "Sweet Rub O' Mine". I put it on the 40" MES this morning at 9:00am. I used some apple chips with a small hunk of hardwood coal. I set the MES on 260* and let it do its thing.
I didn't open the door till the 4 hour mark, that's when I usually insert my two digital therms into the meat. This is what it looked like 4hrs into the smoke.
I didn't open the door again until the temp hit 198* IT. This was about 11hrs into the smoke. Here is what it looked like just before I pulled it off the smoker.
I pulled it, double wrapped it, and put it in a towel and into the cooler to sit for an hour. I am currently 15 min into that hour and I'm excited to see how it tastes. I saved some of the juice from the drip pan to use on the meat after its pulled. I'll post some pics during the pulling process and let y'all know how it goes.
Happy smoking,
I finally decided to create an account here after reading for 6 months. I appreciate the wealth of information that we have here.
I did my very first smoke ever about 3 months ago. It was a 12lb brisket and it was great. Since then I've done more brisket, pork loin, and whole chickens. I've been very pleased with everything so far.
I decided it was time to try my hand at a pork butt. I picked up a nice one on Thursday. I trimmed it up a bit and applied some rub to it yesterday. I used a combo of "Rub some Butt" and "Sweet Rub O' Mine". I put it on the 40" MES this morning at 9:00am. I used some apple chips with a small hunk of hardwood coal. I set the MES on 260* and let it do its thing.
I didn't open the door till the 4 hour mark, that's when I usually insert my two digital therms into the meat. This is what it looked like 4hrs into the smoke.
I didn't open the door again until the temp hit 198* IT. This was about 11hrs into the smoke. Here is what it looked like just before I pulled it off the smoker.
I pulled it, double wrapped it, and put it in a towel and into the cooler to sit for an hour. I am currently 15 min into that hour and I'm excited to see how it tastes. I saved some of the juice from the drip pan to use on the meat after its pulled. I'll post some pics during the pulling process and let y'all know how it goes.
Happy smoking,
