Hello everyone. First I would like to say thank you for all those willing to share your knowledge and experience on these forums, it helped me a great deal in the last few days in preparing some rather incredible smoked food.
My wife got me a MES 30 for Xmas and it was huge surprise for me. My first go was a 9lb bone in pork shoulder. - did the yellow mustard thing ( who knew?!?!? ) and used a Cabellas store brand Mountain bourbon rub cut with about 1/3 brown sugar, cracked black pepper and some extra garlic. Cooked for 4 hours at 270 to an internal temp of 164, wrapped in foil and dropped temp to 220 and cooked for about 6.5 more hours to an internal temp of 192. Let it rest for about 45 minutes and then pulled it apart with a couple of forks ( it was so tender I could have used spoons at this point ) added some of the drippings back into the mix and served - it was awesome!!! All I could think to myself is, wow, I was paying how much for pulled pork at the local BBQ joint, and it wasn't even as good as this.
After my buddies heard my first run was successful, he let me know I owed him some ribs since he was the one that went and picked this thing up on black Friday for my wife while we were out of town around thanksgiving.
The plan was Ribs, and more pork in case the ribs faltered. Ribs were done 3-2-1-ish method - used the melted butter routine on them to hold the rub ( same mountain bourbon cut I used for shoulder ) Did St Louis style and left all the extra meat on ( why... cuz it's extra meat!) These turned out great as well, I did run smoke in the last hour of the 3-2-1 method, I think I will skip that next time, as they had a pretty heavy smokey flavor - wife doesn't like heavy smoke. ( I was fine with it... more ribs for me to eat )
Once the ribs were done, I threw a 6lb boneless picnic cut on there in hopes of having enough time to get it done before we had people over for New Years. This one I did a little different. Injected with a honey terriyaki and pineapple juice mixture, then studded it with chunks of garlic and pineapple. Then rubbed it with yellow mustard base - used cracked black peppercorn, sea salt, and brown sugar for the rub. This one smoked for 6-7 hours with an elevated temp around 255 the whole time.- not having followed a recipe or normal instructions I was worried about this one. It was a hit, the pork was a little more firm, so it definitely took the forks to tear it apart, but it had good texture and very good flavor. It was dubbed Hawaiian pork by my wife.
It was great seeing a dozen people eating on BBQ and the tops on the sauce bottles never came off.
Thanks everyone for your wisdom!
Styg
and this is the last of the pig sitting on my desk for lunch today
My wife got me a MES 30 for Xmas and it was huge surprise for me. My first go was a 9lb bone in pork shoulder. - did the yellow mustard thing ( who knew?!?!? ) and used a Cabellas store brand Mountain bourbon rub cut with about 1/3 brown sugar, cracked black pepper and some extra garlic. Cooked for 4 hours at 270 to an internal temp of 164, wrapped in foil and dropped temp to 220 and cooked for about 6.5 more hours to an internal temp of 192. Let it rest for about 45 minutes and then pulled it apart with a couple of forks ( it was so tender I could have used spoons at this point ) added some of the drippings back into the mix and served - it was awesome!!! All I could think to myself is, wow, I was paying how much for pulled pork at the local BBQ joint, and it wasn't even as good as this.
After my buddies heard my first run was successful, he let me know I owed him some ribs since he was the one that went and picked this thing up on black Friday for my wife while we were out of town around thanksgiving.
The plan was Ribs, and more pork in case the ribs faltered. Ribs were done 3-2-1-ish method - used the melted butter routine on them to hold the rub ( same mountain bourbon cut I used for shoulder ) Did St Louis style and left all the extra meat on ( why... cuz it's extra meat!) These turned out great as well, I did run smoke in the last hour of the 3-2-1 method, I think I will skip that next time, as they had a pretty heavy smokey flavor - wife doesn't like heavy smoke. ( I was fine with it... more ribs for me to eat )
Once the ribs were done, I threw a 6lb boneless picnic cut on there in hopes of having enough time to get it done before we had people over for New Years. This one I did a little different. Injected with a honey terriyaki and pineapple juice mixture, then studded it with chunks of garlic and pineapple. Then rubbed it with yellow mustard base - used cracked black peppercorn, sea salt, and brown sugar for the rub. This one smoked for 6-7 hours with an elevated temp around 255 the whole time.- not having followed a recipe or normal instructions I was worried about this one. It was a hit, the pork was a little more firm, so it definitely took the forks to tear it apart, but it had good texture and very good flavor. It was dubbed Hawaiian pork by my wife.
It was great seeing a dozen people eating on BBQ and the tops on the sauce bottles never came off.
Thanks everyone for your wisdom!
Styg
and this is the last of the pig sitting on my desk for lunch today
