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Original poster
Dec 28, 2016
Just got a mes 30 from the wife for Christmas and have done quite a bit of reading here. The pork stickies were very helpful. I have my first two butts in right now at IT of 145 and cant wait. Will post some pics when done.
  Good morning and welcome to the forum from a partly sunny day here in East Texas, and the best site on the web. Lots of                   great people with tons of information on just about everything.

So i put two seperate picnic butts about 7 to 8 lbs each on at 230 degrees in my mes30.

This is after trimming. And here is the rub


They started about 8 am and i did put water in the water pan. I did not use a mop sauce and i used the included meat probe for one. Around 130 pm i stopped adding hickory and they were at about 160 and stayed between 157 and 160 for five hours. Verified with a seperate digital thermometer. I opened the door a couple times to verify the temps as this seemed a really long stall. At about 7 pm i bumped the temp to 255 because i was worried about them not finishing before i fell asleep. Around 9 pm i lowered the temp back to 235 and by 1045 the IT on both was about 193 so i removed them and wrapped in foil to rest before pulling.


And after we rested and pulled.


I put on the recommended finishing sauce in the pork stickie and the end result was good. There was a good smoke flavor and even a slight smoke ring. The bark was prevalent but the meat was a little dry. My guess is bevause of the temp bump, the length of time it took to cook and the couple extra holes from the digital thermometer. Any insight to this?

Next time i plan on using no water in the pan to reduce humidity and if possible doing one larger roast instead of two.
Maybe use the texas crutch next time as well but was afraid of losing my bark. Thanks for all the info!


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