Smoker been cold to long

[hank2000]

I’m smoking a pork butt just to be doing it. My MES has been neglected to long. So here we go hope y’all like it.
Got my pellets started I lit both ends we like a little more smoke on our butts

Had to put a wind break around it the wind kept blowing it
Just for the record it’s about 30 degrees here today


Here are the butts Two to a pack


Here is the biggest one that will be pulled pork


We do ours a little different then most we like a Cajun taste to ours. I make my seasoning most of the time but I didn’t have what I need to mix it up.
So I used this We like it as well.


Here it is all seasoned up and happy. All it needed was a little love


Here it is on the 40” MES


Can’t really see them but the AMNPS is the bottom lift hand side setting on two small rails on the bottom


Temp set at 230 and holding. As u can tell my MES has been upgraded to a PID controller. Like it a lot more. Gives me a lot more control


Meat probe all hooked up. Now it’s just a waiting game. I’ll smoke it 160-165 then I’ll stop the smoke rap and go to 205-210
I tried to get a pic of the smoke coming out. But even with both ends lit u really can’t see it It’s very then have to look close to see it. But you can smell it with no problem. Just the way I like to see it.

 

[MarkM]

Looks great. I’ve got 2 butts and 3 racks of ribs going myself. And it’s barely 20 degrees here!

Happy New Year!

 

[GaryHibbert]

Sure gonna be some great eating in your future.
Gary

 

[hank2000]

Thanks everyone. Time post an update. Here we go.

It finally made it 161. My flash made it hard to see sorry
Well I thought I had a pic of it wrapped but it was cold about 25 here now so I guess I didn’t take it. I kicked the temp to 250 and wait. While I was waiting on it to get ready to wrap I put up some deer sausage I’m ground up part of a brisket for hamburgers and put up some deer steaks and some deer meat to make sausage out of.

 

[hank2000]

Ok guys I’m a wimp it’s just to cold. So I bought it put it in 275 oven so now I can smell it all night may be pulled pork sandwiches at midnight. Lol

 

[hank2000]

Finished it in the oven at 275 till it hit 205. I’ll pull it tomorrow and vac seal it in one pound bags and freeze for nights when we after work late

 

[SmokinAl]

It looks excellent!
Nice job!
Al

 

[hank2000]

Ok here it is pulled and bagged up.


This is it after I pulled it. It was tender and juicy.


After we had some for lunch (or dinner as we call it in the south)
I vac baged 4 1lbs bags for latter use

Hope everyone enjoyed this I know we did. Thanks for looking