I bought an 8 lb. bone-in pork shoulder some time ago and last week I took it out of the freezer and made some smoked pulled pork. I used a combo of two different dry rubs. the roast fit easily on one rack of my MES 30 Gen 1. The overall smoking temp was between 225-232° over the 17 hours it stayed in my smoker. Only two hiccups: During the first few of hours, the temp got up in the 260s and burned the entire AMNPS tray of apple wood pellets. Number 2 was when I put in a new tray of just lit apple pellets for the overnight cook. When I checked the smoker at around 8 am, I found the pellets snuffed out shortly after I lit them. I was counting on a nightful of smoke to flavor the roast. I re-lit the tray and it kept burning until the IT hit 203° about 90 minutes later. Miracle of miracles, the meat had actually absorbed enough of what I call a"round" smoky flavor where the smoke enhances the meat but doesn't overpower it. The smoke flavor was even more pronounced and round the next day. And this is why I'm such a huge fan of A-MAZE-N smokers, pellets, and Dust.
The pork meat pulled beautifully, and I'm especially proud of the bark I got.
Two days before this I smoked a rack of beef back ribs but failed to take any photos, darn it. These were much meatier beef ribs, different from the ones I smoked about a couple of weeks before that. I got excellent bark and the beef was like this pulled pork, tender, easily pulled, and flavorful. Next time there will be photos.
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