- Sep 4, 2016
- 4
- 10
I spent a week or two researching and reading smokers on this website as well as others I found. As a result I picked up a MES30 on sale after Labor Day. It was on my porch when I got home from work early last Sunday morning! I put it together after I got up Sunday afternoon and I couldn't wait to try it out.
As time was a factor for smoking before work one day I thawed out a pork loin that I had in the freezer. As I had seen so many tasty looking pictures and recipes here I decided to cut it into three pieces and do them all a different way. The first I laid on the grate after having rubbed it with olive oil and then applied the rub. The second I laid on open foil after having rubbed it with apple cider (I had it handy, but I didn't have any apple juice), then rubbed it. After 90 minutes I foiled it. The last I spritzed with apple cider, applied the rub and foiled it with some butter. I used an applewood rub and apple wood chips. The piece on the grate had the remote thermometer in it. It was up to 160 IT in just under 2.5 hours. The one laying on the foil was up to 167 IT and the one that was foiled the entire time was up to 180 IT. I let them rest for an hour before thin slicing them.
The results of following y'alls directions were spectacular. All 3 are juicy and so tender. I took them into work for a comparison taste test and my co-workers had a hard time picking a favorite. They kept having to try them again to see if they could make up their minds.
Today I am trying Bear's directions for baby back ribs. I got some on sale for $2.99 a pound. I just took the first set out and they are resting before I taste test them with a friend. I have already regretted not buying the bigger smoker because I got a tad carried away and bought 5 racks. I decided that the monthly dinner after church tomorrow needed some BBQ. The rest I will eat on for a few days.
I will have to break out my camera and take pics later to show the ribs.
As time was a factor for smoking before work one day I thawed out a pork loin that I had in the freezer. As I had seen so many tasty looking pictures and recipes here I decided to cut it into three pieces and do them all a different way. The first I laid on the grate after having rubbed it with olive oil and then applied the rub. The second I laid on open foil after having rubbed it with apple cider (I had it handy, but I didn't have any apple juice), then rubbed it. After 90 minutes I foiled it. The last I spritzed with apple cider, applied the rub and foiled it with some butter. I used an applewood rub and apple wood chips. The piece on the grate had the remote thermometer in it. It was up to 160 IT in just under 2.5 hours. The one laying on the foil was up to 167 IT and the one that was foiled the entire time was up to 180 IT. I let them rest for an hour before thin slicing them.
The results of following y'alls directions were spectacular. All 3 are juicy and so tender. I took them into work for a comparison taste test and my co-workers had a hard time picking a favorite. They kept having to try them again to see if they could make up their minds.
Today I am trying Bear's directions for baby back ribs. I got some on sale for $2.99 a pound. I just took the first set out and they are resting before I taste test them with a friend. I have already regretted not buying the bigger smoker because I got a tad carried away and bought 5 racks. I decided that the monthly dinner after church tomorrow needed some BBQ. The rest I will eat on for a few days.
I will have to break out my camera and take pics later to show the ribs.
