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3rd Smoke - I have a problem...

post #1 of 19
Thread Starter 

Problem is I'm addicted to this Mini WSM thing.  All I do all week is think about what I'm going to put on it come Saturday and or Sunday!

 

That being said we're having some friends over this weekend and I need to see what I can cram in there to feed everyone.  We're going to have 6 adults and 3 or 4 kids.  The kids are pretty young and will most likely be more interested in corn on the cob and mac n cheese.  

I'm pretty much sold on doing my first pork butt but want to look at something else too.  Having this whole second rack not being used feels like blasphemy to me.  

 

Questions:

 

How big a pork butt do I need?  I plan on doing pulled pork sandwiches.  

 

What goes on the second rack?  Maybe chicken wings for an appetizer?  

 

If I do wings but have them on with the pork butt around 250(?) degrees how long is a good bet to have them on?  They're too small for a thermometer - I'm thinking about 2 hours?

 

Thanks again!

post #2 of 19
I use my second rack for sides. Never done meat on it.

I would get a big butt. I have done a 11 lb one in my mini.

Wings would work on the bottom but remember every time you lift the lid to check the wings you will add time to the butt.
post #3 of 19

4-5lb butt (a half butt) should be plenty for your group. Mine take about ~2.25hrs/lb @ 225, no foil...yours should run about 1.75/lb if foiled @ 165-170* and finished @ 200*...almost 2hrs/lb no foil. No foil creates a heavy, firm bark.

 

Apps: wings, or ABTs if you don't mind spending a bit more time for prep (everyone I've smoked 'em for loves 'em). 2 hrs is a good ball-park for wings @ 250*...look for shrinkage/pull-back. ABTs can go for about the same time @ 250*, maybe 2.5.hrs...maybe do one of each per person.

 

Note: times will vary based on grate temp variations from top/bottom and where your thermo is placed.

 

Eric

post #4 of 19
Glad that someone knows what he is doing showed up.

Thanks. I learned something.
post #5 of 19
Is the mini too small to fit 2 boston butts? Maybe around 8-9lbs each?
post #6 of 19
Quote:
Originally Posted by c farmer View Post

I use my second rack for sides. Never done meat on it.

I would get a big butt. I have done a 11 lb one in my mini.

Wings would work on the bottom but remember every time you lift the lid to check the wings you will add time to the butt.

 

Just curious..... to what temp did you smoke it to and how many times had to add fuel?

post #7 of 19
Smoked it til the bone wiggled free.

I went 9 hours then I added 1/2 chimney.

The mini can go a long time on a stuffed basket.
post #8 of 19
Quote:
Originally Posted by c farmer View Post

Smoked it til the bone wiggled free.

I went 9 hours then I added 1/2 chimney.

The mini can go a long time on a stuffed basket.

 

thanks! sounds good!

post #9 of 19
Quote:
Originally Posted by D-Train View Post

Is the mini too small to fit 2 boston butts? Maybe around 8-9lbs each?

Nope not too small. You can fit one on the top rack and one on the bottom rack.

 

Here's my two cents worth. I would run the mini around 265°-285°.  This will cut your cook time down quite a it. As mentioned a 4-5 pound butt should be enough. Smoke until you get to an IT of 205°  I'd get it on and smoke it a day in advance.  Pull it and then re-heat the day of the party. That will leave your smoker ready for cooking appetizers. Injected wings and ABT's would be great. I like to run my mini @ 325°-350° for wings and ABT's. you get done faster and you get the crispy skin on the chicken and nice crisp bacon on the ABT's. Use some mini-bell peppers for the non spicy version, my kids eat those up! Here's a few ideas:

 

 

http://www.smokingmeatforums.com/t/161938/just-needed-an-abt-fix

 

http://www.smokingmeatforums.com/t/159916/man-date

 

http://www.smokingmeatforums.com/t/157169/scarbelly-wings-taken-to-the-next-level

post #10 of 19
Thread Starter 
Thanks for all the replies!
Dumb question of the day - what's an ABT?

I decided to go pork crazy because I got lazy. Ended up with a 4lb boston butt on the bottom rack. First time doing one and first time using my Igrill mini! Loaded up the top rack with 4 racks of baby backs. Smokers been chugging along at 220-260 since noon and it's a little after 3 now. I just foiled the baby's for the 2-2-1 method and sprayed the butt with apple juice and apple cider vinegar mix.

The butt is a bone out. All the had bone in was way too big and I was in a rush at the store. Is there any difference cooking wise for bone out?

It's pretty juicy on top - will the bark harden up at some point?

I plan on pulling it around 200 and wrapping in foil for 30 mins to an hour to rest.

It's at 168* last check on the Igrill. If the timing goes right everything should come off around 5 or 5:30

[IMG]


Edited by Gnarbrah - 5/31/14 at 12:30pm
post #11 of 19
Thread Starter 
Sorry dirt sailor! I just clicked your links. An ABT is a bacon wrapped cheese stuffed jalapeño?? Oh man I love those!! How long do they go for at what temp? I'm making 100 of those tomorrow!!
post #12 of 19
Thread Starter 


Is this the plateu I've heard about?
post #13 of 19
Quote:
Originally Posted by Gnarbrah View Post

Sorry dirt sailor! I just clicked your links. An ABT is a bacon wrapped cheese stuffed jalapeño?? Oh man I love those!! How long do they go for at what temp? I'm making 100 of those tomorrow!!

Depends on the smoker temp. I usually run it hot 325*-350* smoke until the bacons crisp. Use thin cut bacon it works the best.
post #14 of 19

Gnarbrah, to answer your question:


"The butt is a bone out. All the had bone in was way too big and I was in a rush at the store. Is there any difference cooking wise for bone out?"

 

Boneless is considered as a  compromised muscle meat (same goes for anything ground/chopped, injected, stuffed or otherwise tampered with internally), so needs to be handled according to the 40-140*/4hr rule (recommendation). 40-140* is called the danger-zone, as that is where bacteria are known to be most active and most likely to multiply and discharge toxins in the food (if they are present in the food).

 

Here's more info: Food Safety Forum

 

As hot as your smoker grate temps must be, and with the smaller size of butt you have, I doubt it took more than 4hrs to get above 140* in the smoker...so no worries with that on this smoke. When in doubt, it's best to probe for temps after a couple hours and then you can monitor I/T and bump temps up if needed to pass through the danger-zone temps early enough. If you have bone-in, there is no need to worry about the danger-zone...toss into a smoker around 225* and it will pasteurize the surface of the meat/fat-cap relatively quickly, and then all is well, provided you keep the smoke chamber temp reasonably high enough from that point until cooking is completed...200*+ should be plenty hot enough to ward off the critters.

 

 

Eric

post #15 of 19
Thread Starter 
Woah - that's scary - you've permanently scarred me from going boneless again. I took it off at 196* and wrapped it in foil for about 40 minutes. There was a ton of fat that I had no idea was in there. The entire left side of the pic is a fat clod. The right side is good tasting stuff. The ribs turned out fantastic. I think I can cook them great just need to perfect my rub. It was good but my wife said the last batch was too spicy so I had sugar in this round. Good taste but I'm a heat kind of guy.
Thanks again for all your input!



post #16 of 19

Lookin' Good!!!

 

Hey, don't sweat the boneless. You just need to be aware of the risk so you can prevent illness from food-borne pathogens. That's all I wanted was for you to understand what can happen, and if you smoke boneless, know what precautions can be taken to mitigate the risk. Folks do boneless butts, injected butts, heck we smoke medium weight turkeys or roasting chickens that are injected...we just smoke them at a bit higher chamber temp so we can be reasonably assured that the 40-140*/4hr rule can be followed...not real tough to do it, just a matter of knowing how and why. I will admit, I do prefer bone-in butts, picnics and otherwise not tampered with meats for smoking, due to smoking them being much more laid-back and worry-free. Bone-in adds flavor, and has a built-in "I'm finished cooking now" gauge, as well.

 

Just so you know, something like a brisket, ribs and such, being they have been separated from their "mother cut of meat" or bones, does not mean they're a cut of meat which is compromised...compromised is one that has a cavity inside from the removal of bone, or has been punctured, etc. Again, just making sure you understand the difference. For example, a 7-bone whole beef rib or rib eye (for prime rib) can be separated from the rib rack and they can be cooked as two, or they can be purchased as a boneless rib eye, and neither is to be considered as compromised muscle, as there is no cavity in the meat...so the 40-140*/4hr rule is null, in this case.

 

Keep your smoker warm and happy!!!

 

 

Eric

post #17 of 19
Thread Starter 
Great info Eric. I've never heard of this rule and would never have even thought there could be a danger. Truly appreciate it!
post #18 of 19

You're most welcome...always looking out for others when I can.

 

BTW, if you need some help refining the ingredients in your rub, just let me know...I've worked out quite a few of my own in the past several years. I too have gone with some spicy heat on occasion...speaking of which, I may have something you'd be interested in for a sweet n spicy profile, to modify whatever you are using right now...dried ground red bell peppers for a sweeter background. I use them a lot for dry rubs. You may be able to drop added sugars as a result...then kick up your spicy-heat as you like. I have a few tricks going in that direction as well, using common spices.

 

 

Eric


Edited by forluvofsmoke - 6/1/14 at 8:20am
post #19 of 19

Originally Posted by D-Train View Post

Is the mini too small to fit 2 boston butts? Maybe around 8-9lbs each?

 

 

I did it at 225 F, with two 8 pound hunks of pork.  I did cheat and use my electric smoker to finish them (once they were in foil) after the initial 8 hours of smoking  in the mini.

Link below:

 

 

http://www.smokingmeatforums.com/t/167015/two-pork-shoulders-in-a-mini-wsm-clone

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