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So, things are I finally getting back to normal after the wife's heart attack. She is recovering just fine and is enjoying her time off from work. This also means that I have time to do some fun cooking instead of mundane get it done and on the table after work but before cheerleading practice cooking 
First off thanks to Bear for shortening the learning curve . I am not going to go into details of the cook as I followed Bears's step by step to the letter save for the type of pellets and how much time I let it rest in the fridge.
Wait, did kettle head Vern say pellets ? Oh yes, yes he did. As Bear already knows I purchased an MES about a day or so before my wife's illness. I thought I had the deal of the century on a 40" but as it turned out it was a decent deal on a 30"
I also picked up an amazn smoker and a Vita Mix. I am super happy with all of these as they work as advertised.
So now on to the cook. As I stated earlier I will skip the details as click in Bears signature will save me a lot of typing , has better pics and is very well detailed.
Here is the hunk of meat after rubbing with thick worcy and the seasoning Bear uses.
I got a little over zealous scoring the fat cap.
After about four and a half hours it hit 135 internal. I put it in a foil pan and covered it with a sheet of foil while I made these.
Can't remember if I saw these here or on Facebook . They are boiled until fork soft red potatoes smashed then seasoned with garlic , salt and pepper with a splash of olive oil. Baked at 450 then topped with shredded Parmesan . The family went bonkers over them.
Here is the star of the show all done and ready to be sliced.
This is by far the best thing I've ever smoked. Flat out the best. Way better than the tri tips I've made. This is in no way saying it is better for others. Just better by far to me.
Sorry for no plated or sliced pics. Once the eating started things went fairly quickly
First off thanks to Bear for shortening the learning curve . I am not going to go into details of the cook as I followed Bears's step by step to the letter save for the type of pellets and how much time I let it rest in the fridge.
Wait, did kettle head Vern say pellets ? Oh yes, yes he did. As Bear already knows I purchased an MES about a day or so before my wife's illness. I thought I had the deal of the century on a 40" but as it turned out it was a decent deal on a 30"
I also picked up an amazn smoker and a Vita Mix. I am super happy with all of these as they work as advertised.So now on to the cook. As I stated earlier I will skip the details as click in Bears signature will save me a lot of typing , has better pics and is very well detailed.
Here is the hunk of meat after rubbing with thick worcy and the seasoning Bear uses.
I got a little over zealous scoring the fat cap.
After about four and a half hours it hit 135 internal. I put it in a foil pan and covered it with a sheet of foil while I made these.
Can't remember if I saw these here or on Facebook . They are boiled until fork soft red potatoes smashed then seasoned with garlic , salt and pepper with a splash of olive oil. Baked at 450 then topped with shredded Parmesan . The family went bonkers over them.
Here is the star of the show all done and ready to be sliced.
This is by far the best thing I've ever smoked. Flat out the best. Way better than the tri tips I've made. This is in no way saying it is better for others. Just better by far to me.
Sorry for no plated or sliced pics. Once the eating started things went fairly quickly
for the fine cook!!
PCa Sucks - But I WILL, No DID beat this!! 
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