Side lite is easy. Fill your charcoal basket full, add smoke wood light through your air intake with a propane torch. You will be at temp in less than 10 minutes and have clean smoke.
Mother's Day pork butt on the mini
- Thread starter gnarbrah
- Start date
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rmmurray
Master of the Pit
Be careful with those high temps. Cook it too fast and it won't be pulled pork. Low and slow is the trick to getting it tender enough to pull without having to tear.
rmmurray
Master of the Pit
Sounds great. Right now I'm planning to do half hickory half apple only because that's what I have on hand.
Side lite looks good but I built off a silver. Only have bottom vent. Speaking of my temps started crashing after I hit the mid 180s so took the top off, pulled the charcoal basket and it was chock full of ash. Dumped it so it could breathe again. I have a tuna can mod over the vents but I still think it choked off a couple holes. That Winn Dixie natural briquette bag is good for $4 and most smokes but it looks like not so much for long runs. Speaking of I picked up a bag of Stubbs natural briquettes at Wally World this morning. Anyone else notice the white bag now? Almost didn't see them
rmmurray
Master of the Pit
I've never liked store brand charcoal. I may be old fashioned, but I like KBB myself. I pay the extra few $ for it. If you can swing another $35 on a SJ Gold one day, I'd swap the bottoms out on it. The Gold, in my opinion, is the way to go in a mini.
Agreed - I typically steer clear of store brand but they had a few bags on clearance and for $4 it was worth a shot. All natural briquettes can't be all bad. Looks like I'm back to Stubbs and KBB. Up to 180 IT...
rmmurray
Master of the Pit
themule69
Epic Pitmaster
In the future figure 2 hours per pound at 225° and as said above keep the lid closed. Spritzing does nothing but let heat out.I figure a 10 pound butt will be ready to eat the same time the next day. So if you put it on at noon it will be ready to eat at noon the next day. That gives you time for a good rest and then time to pull. It will keep for hours if it gets done to early. As far as higher heat you can go 300° with little side effect if you need to.
Happy smoken.
David
Happy smoken.
David
kenafein
Smoke Blower
Pork butt doesn't have to cook till pullable state. It also tastes good sliced. It is an incredibly forgiving piece of meat. It might be tender enough to slice now and then she won't have to go hungry.
Gonna pull it at 190. I know that's probably not ideal but have to feed the wife and kid tonight! I'll wrap and stick in the oven while I cook the corn. Should eat by 7 with any luck...
rmmurray
Master of the Pit
I hope it pulls well for you. If not, slice it. It's definitely done. That bark looks fantastic.
rmmurray
Master of the Pit
In future, you can always put it in a foil pan and cover it when it reaches around 160 to 165. It will cook faster in the foil, but you won't get the bark like you have now. Also an advantage to this is that the foil pan will collect the juices that you can refrigerate and then skim the fat off the top and use for auju.
Last edited:
themule69
Epic Pitmaster
Nice looking bark. Remember what you did for this smoke so you can adjust the next one. That's the good part of smoking, doing it again.
Happy smoken.
David
Happy smoken.
David
Thanks all! I'll definitely make notes from this round for the next. The bark was amazing on that thing. It could have been a little easier to pull for sure but the wife thought it was to die for so I didn't tell her the truth! Tasted fantastic but next time it'll be on the smoke before 6 am if I want to eat it that day. Thanks again to everyone and we'll see you next time.
rmmurray
Master of the Pit
themule69
Epic Pitmaster
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