Pulled Pork in Mes

[masonbone]

Evening fellas,

For SB Sunday I'm going to do my first Boston Butt in my Mes 40. This will be my 3rd smoke in it. Started with Ribs, then Brisket, now on to my favorite!

Any tips would be helpful from you vets out there. I'm going to use the amps, not sure on the wood yet, but I've got just about every kind of pellet he sells I think. How long you guys think it will take? It's about a 9lber from sams. Also, know temps will be around 20-30 here in chicago. Shouldn't be a prob, but may take a little longer right? I've searched the forum and found some useful tips, but figured I'd be greedy and see if I could get any specifically for the mes.

Thanks fellas, go Bears! Oh wait, we stink

 

[smokingrk]

mason, I just got my MES 40 begin of Jan.  The best tips / advice I've encountered is estimate 2hr per lb, use Chef JJs foiling juice, and use the foil method.  Link:  http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

Made a few already in my MES 40 using this method, they wer great -

Enjoy

 

[smoking b]

I have an MES as well. I NEVER foil a pork butt - I like bark too much to sacrifice it by using foil. I also use the dry chamber method (no water in pan) & they always come out great! I use Chef JimmyJ's foiling juice sometimes but I add it after the pork is pulled. I've used his finishing sauce too. I run my MES around 225* & use an AMNPS as well. I usually use Pitmaster's choice pellets for pulled pork.

     Here is the first pulled pork I made when I got my MES  http://www.smokingmeatforums.com/t/132378/1st-attempt-at-pulled-pork-amnps-mes

     And here is the most recent one I did  http://www.smokingmeatforums.com/t/135018/smoke-for-tomorrows-meal-mes-30-amnps

Just in case you wanted any reference pics or anything. Anyway that's how I do pulled pork in my MES & it works great for me. Good luck with yours! 

 

[pgsmoker64]

Hi Mason,

Here is my latest PP in my MES just last weekend.

http://www.smokingmeatforums.com/t/135264/pre-super-bowl-pork-butt

A 10 pounder could take you up to or over 20 hours.  If you don't care about bark use the Texas crutch (wrap in a double layer of foil with juice) when you hit the 165 internal temp mark.  Or, you could separate into two 5 pounders as another member is planning to do and reduce your cooking time.

Good luck,

Bill

 

[smokinhusker]

Old Gen MES 40 here and no foil and a dry chamber - love the bark here and add my foiling juice after I pull it. Plan on estimated 1.5- 2 hrs per pound of cooking time, but we all know cook to IT - for pulling take it to an IT of 200 or so. Enjoy and have fun!

 

[masonbone]

Wow, 20 hours! Maybe I better out in on Saturday night then. Thanks for the info. I thinking I'm leaning toward the bark vs. the foil. I foiled the Brisket I just did and wasn't too happy with the bark. I can't use water with the amps right?

 

[smoking b]

Wow, 20 hours! Maybe I better out in on Saturday night then. Thanks for the info. I thinking I'm leaning toward the bark vs. the foil. I foiled the Brisket I just did and wasn't too happy with the bark. I can't use water with the amps right?

Right - makes it hard to keep lit...