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Boston Butt on the Mini

post #1 of 9
Thread Starter 

I've got the Mini set up for a long smoke tonight, with pulled pork on the menu for tomorrow... Hickory & Mesquite, rubbed with salt & pepper, with a little chili powder & paprika.

 

More to come.

post #2 of 9
Looking good. You gonna get some sleep?
post #3 of 9
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Looking good. You gonna get some sleep?


Thanks! You know ... maybe a little here and there, but the Mini is so steady and dependable, maybe I'll get more than a catnap...

post #4 of 9
Yea, I sleep all night with the mini going.
post #5 of 9
Thread Starter 
Then maybe I will too! I've got my Maverick alarms set up to wake me up if something needs attention.
post #6 of 9
Good to go.
post #7 of 9
Thread Starter 

The Mini ran out of fuel about 9 hours into the smoke. IT was 185, so rather than burning more charcoal, I wrapped it and put it in the oven to finish. I'll post some pics of the finished product.

post #8 of 9
Thread Starter 

Here is the finished product:

Here are a couple of things I do that give me good results.

1. Like BearCarver does, I reserve the juice, put it in the fridge, let the fat solidify on top, remove the fat, then reheat the au jus to put back on the meat when we serve it.

2. As soon as I'm done shredding it, I mix up 1/3 cup of apple cider vinegar, 2 tbps brown sugar, and a teaspoon or so of red pepper flakes (like you put on pizza). Then I drizzle this all over the pulled pork and stir it around. This "finishing sauce" adds a perfect compliment (in my opinion) to the flavor of the smoked pork. Then we also put BBQ sauce on the sammies when we eat it.

 

Happy smoking.

post #9 of 9
Tasty looking pulled pork! Nice Smoke!
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