New Smoker's Maiden Voyage

[voodoo7]

I just got my MES 40 and on Friday and fired it up yesterday. I smoked a pork shoulder, brisket flat, 3 racks of baby backs and a pan of mac-n-cheese. The brisket and ribs were awesome! However, the should took a lot longer, over 12 hours, then I expected. It was really tasty but, it just didn't fall off the bone like I wanted it to. Any tips?

 

[pineywoods]

Congrats on the new MES what internal temps did you take the meat to?

 

[gary s]

Congrats on your new smoker

Gary

 

[voodoo7]

The brisket was 170 and the shoulder seemed like it wouldn't go past 165.

 

[gary s]

Hang in there Patients,  just takes time   

Gary