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Pork butt on MES30

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  • #16
    Originally posted by Oh_Shoot View Post
    just started 12 hr smoke. I dont have a thermometer but its a 9.32lb butt
    Get a thermometer. Cook to temp not time. Hour to hour and a half per pound is an imperfect formula.

    Since you're doing a butt you don't have to worry so much about it being "underdone" as far as safety but done enough so that it will pull decent. It's done when the bone pulls cleanly from the meat. Or if you have something thin like a temp probe that you can poke it with. I think one member here used a shrimp deveiner. Should go in with minimal resistance. Like a hot knife into butter.

    Good luck.
    CUHS Metal Shop Reverse Flow
    UDS 1.0
    Afterburner
    Weber Performer
    Blue Thermapen
    Thermoworks Smoke with Gateway
    Thermoworks Chef Alarm
    Auber Smoker Controller
    Proud Smoked-Meat Member #88
    -
    "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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    • #17
      Originally posted by DDave View Post
      Get a thermometer. Cook to temp not time. Hour to hour and a half per pound is an imperfect formula.

      Since you're doing a butt you don't have to worry so much about it being "underdone" as far as safety but done enough so that it will pull decent. It's done when the bone pulls cleanly from the meat. Or if you have something thin like a temp probe that you can poke it with. I think one member here used a shrimp deveiner. [emoji38] Should go in with minimal resistance. Like a hot knife into butter.

      Good luck.
      Thanks

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      • #18
        Smoking now

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        • #19
          Took a peek

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          • #20
            6.5 hours

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            • #21
              Looks Great !!

              Butt looks Mighty Tasty, on second Rack.

              Yup---Generation #1---AMNPS at Best place.

              Nice Job!!


              Bear
              Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
              Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


              Mom & 4 Cub litter---Potter County, PA:

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              • #22
                Wrapped butt in foil for last 3 hours. Set temp to 250 and pulled it out @ 830am. Smoked for 12.5 hours total.

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                • #23
                  Originally posted by Bearcarver View Post
                  Looks Great !!

                  Butt looks Mighty Tasty, on second Rack.

                  Yup---Generation #1---AMNPS at Best place.

                  Nice Job!!


                  Bear
                  Thanks it is good and moist...im pleased with this being my first smoke

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                  • #24
                    Originally posted by Oh_Shoot View Post
                    Thanks it is good and moist...im pleased with this being my first smoke

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                    Looks Excellent!!

                    And Well worth some Points---


                    Bear
                    Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                    Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                    Mom & 4 Cub litter---Potter County, PA:

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                    • #25
                      Originally posted by Bearcarver View Post
                      Looks Excellent!!

                      And Well worth some Points---


                      Bear
                      Thanks...my next smoke is a whole chicken

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                      • #26
                        That went well! Good first run!

                        Sent from my Pixel XL using Tapatalk
                        Weber Smoky Joe
                        18" Weber Silver
                        22.5" Weber Gold
                        22.5" Weber Silver
                        UDS X 2
                        Masterbuilt 30" MES digital
                        Masterbuilt MES 40" digital
                        Masterbuilt cold smoke attachment
                        Char-Broil Big Easy 3 in 1
                        Char-Broil COS with Ron Fischer mods.
                        Dual Char-Broil BBQ Bistros
                        Blackstone three burner flat top
                        5" AMZNPS
                        Vortex x 2
                        Maverick ET 73
                        Maverick ET 732
                        Maverick Pro Temp instant read thermometer
                        Thermo Works Smoke Dual Channel Thermometer
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                        • #27
                          Originally posted by tenacious bee View Post
                          That went well! Good first run!

                          Sent from my Pixel XL using Tapatalk
                          Thanks i was afraid i would ruin it in some way. Wish i had put some bbq sauce on it while in the tinfoil...oh well next time

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                          • #28
                            Originally posted by Oh_Shoot View Post
                            Looks like it came out good!!

                            Have some first smoke .

                            Originally posted by Oh_Shoot View Post
                            Thanks...my next smoke is a whole chicken
                            Might want to get a thermometer before you do a chicken. Also be aware that unless your cooking in the 350°+ range the skin is going to have the consistency of a deflated balloon when it comes out of the smoker. Some people smoke them then pop them on the grill or into a hot oven to crisp up the skin.

                            Keep us posted.
                            CUHS Metal Shop Reverse Flow
                            UDS 1.0
                            Afterburner
                            Weber Performer
                            Blue Thermapen
                            Thermoworks Smoke with Gateway
                            Thermoworks Chef Alarm
                            Auber Smoker Controller
                            Proud Smoked-Meat Member #88
                            -
                            "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                            • #29
                              Originally posted by DDave View Post
                              Looks like it came out good!!

                              Have some first smoke .



                              Might want to get a thermometer before you do a chicken. Also be aware that unless your cooking in the 350°+ range the skin is going to have the consistency of a deflated balloon when it comes out of the smoker. Some people smoke them then pop them on the grill or into a hot oven to crisp up the skin.

                              Keep us posted.
                              Thanks DDave...im leaning to making this purchase real soon
                              https://youtu.be/wWvU2fJyuEs

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                              • #30
                                On the whole chicken . If your MES is your only cooker there is a way to get bite through skin. If you let it sit in the fridge exposed overnight the skin will dry out some. Add a coating of canola oil then your rub just before you start the cook. That will help with the bite through. That said the MES tops out at 275 so it might get to bite through consistency . Then again it night not. So do this. Smoke it at 275 until you get to 140 internal . Take the bird out of the smoker and put it on a cookie sheet set up with a cooling rack for the bird to sit on. Put that into a pre heated oven at 375 until you get to 170. If you have a Weber kettle or other charcoal/ wood burning cooker around skip everything I just said and cook as usual at 325 or higher. I highly recommend Rich's poultry brine however you go about it.

                                Sent from my Pixel XL using Tapatalk
                                Weber Smoky Joe
                                18" Weber Silver
                                22.5" Weber Gold
                                22.5" Weber Silver
                                UDS X 2
                                Masterbuilt 30" MES digital
                                Masterbuilt MES 40" digital
                                Masterbuilt cold smoke attachment
                                Char-Broil Big Easy 3 in 1
                                Char-Broil COS with Ron Fischer mods.
                                Dual Char-Broil BBQ Bistros
                                Blackstone three burner flat top
                                5" AMZNPS
                                Vortex x 2
                                Maverick ET 73
                                Maverick ET 732
                                Maverick Pro Temp instant read thermometer
                                Thermo Works Smoke Dual Channel Thermometer
                                Pitmaster iQue 110
                                sigpic

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