Today was pulled pork day.
So, the butt went into the MES at 7:20 this morning and finished at 8:00 this evening--12 hours and 40 minutes for a 5.3 pound pork butt. The stall lasted 2 1/2 hours but there's nothing to be done but wait it out. Sooner or later it has to end. Have to admit we were getting pretty hungry and cursing the stall by the time supper came around. But I've never yet seen a pig that can tell time--the meat will be done when its done.
Everything turned out great. The meat was tender and juicy (even more so when mixed in with the natural foiling liquid) and the bark, which they say you don't get with a MES, was a real treat. Jeff's Finishing Sauce (SoFlaQuer) was like nothing I've ever before eaten with pulled pork--absolutely fantastic!!!!! Thanks Jeff. You can find his recipe in the Pork section under Sticky.
The full post is in the Pork Area
http://www.smokingmeatforums.com/t/226131/pulled-pork
Thanks for looking. .
Gary
So, the butt went into the MES at 7:20 this morning and finished at 8:00 this evening--12 hours and 40 minutes for a 5.3 pound pork butt. The stall lasted 2 1/2 hours but there's nothing to be done but wait it out. Sooner or later it has to end. Have to admit we were getting pretty hungry and cursing the stall by the time supper came around. But I've never yet seen a pig that can tell time--the meat will be done when its done.
Everything turned out great. The meat was tender and juicy (even more so when mixed in with the natural foiling liquid) and the bark, which they say you don't get with a MES, was a real treat. Jeff's Finishing Sauce (SoFlaQuer) was like nothing I've ever before eaten with pulled pork--absolutely fantastic!!!!! Thanks Jeff. You can find his recipe in the Pork section under Sticky.
The full post is in the Pork Area
http://www.smokingmeatforums.com/t/226131/pulled-pork
Thanks for looking. .
Gary
Last edited:
