Pork Shoulder with Brand New MES 40--w/Q-View

[ybfm]

Hey guys!  Just got my new smoker from Sam's and wanted to try 'er out.  I picked up a 5 1/2 lb shoulder from the grocery store, the night before and rubbed it down and put in the fridge for the night.  Next morning, I got started.

Here she is, all pretty and new....won't look like this for long. 

Wow....looks kinda small in in the MES....hold the jokes.....

All wrapped up @ 165 w/ Dutch's Wicked Baked Beans going in.  Man, were those tasty!!!

At 205 and ready to pull.

The finished product.

Ok....now some questions.  The pork was very moist and tender w/ good flavor.  I think I would like more bark and more smoke flavoring than I got, this time.  I'm thinking of going au natural and not foiling, next time.  This should help give me more bark..yes?  Also, I've sent Todd some money and am investing in a AMNPS to help control my smoke.

I'm new to this and any input would be appreciated.  Thanks folks!

Rich

 

[pineywoods]

Rich it looks awesome

  As for more bark and more smoke try doing the next one unfoiled until you go to rest the meat and see what you think of that method. Congrats on the purchase Todd is a good guy and makes a great product

 

[greenrn]

Nice pork roast. Smoker is a beauty, too. :grilling_smilie:

 

[chaspope]

Man I forgot how clean my MB40 used to be.  I did several small smokes, and it stayed a little clean, but when I did my first 16 hour brisket, its was nice and filthy.  I would recommend seasoning it quickly.  I sprayed mine down heavily with Pam, and smoked with Apple and Cherry @ 275 for 2 hours, resprayed it, and ran her for another 2 hours.  Just trying to help.

 

[chaspope]

Also have you gotten the new larger chip tray from Masterbuilt?  If not they will send you one for free.  If helped me a ton to produce better smoke.

 

[crarcher]

Also have you gotten the new larger chip tray from Masterbuilt?  If not they will send you one for free.  If helped me a ton to produce better smoke.

How do you go about doing this?

Thanks

 

[smokinhusker]

Hey Rich, that's a shiny new MES! The pork looks outstanding as well as the beans. 

 I'm sure you checked the actual cabinet temp with the set temp...my actual temp is cooler than the set temp.

I smoke all my pork butts without foiling, cause we like the bark. I also pat a bit extra dark brown sugar on the fat cap just before I put it in the smoker. I also spritz a couple times with apple juice, except last time I spritzed with a pork and ham base broth. 

Just contact Masterbuilt for the bigger chip tray and they will ask for model number. I have an MES 40 and didn't upgrade mine simply because that's a whole lot of chips going in there and potential for billowing white smoke.

Video link

http://www.masterbuilt.com/video/sept2010/smokeretrokit.wmv

 

[scarbelly]

Looks like a great first smoke - if you want more bark, don't foil and you will get more bark 

 

[thoseguys26]

I agree with all. SmokinHusker is spot on with the sugar, plus I like to rub some pure maple syrup and then a little brown sugar on top.

Did you season your smoker before your first smoke? I'm sure you did but it's important to do so, so you get the factory metal smell out of it. I contacted MB to get the free retro kit but I haven't installed it yet because I got Todd's dust smoker and it's awesome. A lot of people use a ceramic tile to keep the hot spot under control.

Good work!

 

[ybfm]

Man I forgot how clean my MB40 used to be.  I did several small smokes, and it stayed a little clean, but when I did my first 16 hour brisket, its was nice and filthy.  I would recommend seasoning it quickly.  I sprayed mine down heavily with Pam, and smoked with Apple and Cherry @ 275 for 2 hours, resprayed it, and ran her for another 2 hours.  Just trying to help.

Thanks for all the replies, guys!!  I seasoned it the day after I got it, Chas,  following Masterbuilt's instructions.

Hey Rich, that's a shiny new MES! The pork looks outstanding as well as the beans. 

 I'm sure you checked the actual cabinet temp with the set temp...my actual temp is cooler than the set temp.

I smoke all my pork butts without foiling, cause we like the bark. I also pat a bit extra dark brown sugar on the fat cap just before I put it in the smoker. I also spritz a couple times with apple juice, except last time I spritzed with a pork and ham base broth. 

Just contact Masterbuilt for the bigger chip tray and they will ask for model number. I have an MES 40 and didn't upgrade mine simply because that's a whole lot of chips going in there and potential for billowing white smoke.

Video link

http://www.masterbuilt.com/video/sept2010/smokeretrokit.wmv

Hey Husker!  Don't hate me cuz I'm a Canes fan...

  What's funny about my temps is the day I seasoned it, the MES temp ran about 15 degrees warmer than my Mav's temp, which I tested with boiling water and ice water.  The day I smoked the butt, the temps were almost identical on both the MES therm and the Mav.....weird.  Nice tip on the brown sugar...thanks!  Do you leave the fat side up or down?  Mine was down. 

I agree with all. SmokinHusker is spot on with the sugar, plus I like to rub some pure maple syrup and then a little brown sugar on top.

Did you season your smoker before your first smoke? I'm sure you did but it's important to do so, so you get the factory metal smell out of it. I contacted MB to get the free retro kit but I haven't installed it yet because I got Todd's dust smoker and it's awesome. A lot of people use a ceramic tile to keep the hot spot under control.

Good work!

My AMNPS just showed up, so I probably won't be getting the upgrade....can't wait to try it out!

Rich