Boston Butt on the Mini

[Okietiger]

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.

2 Mini_pork butt 10312014.JPG

• Okietiger
• Oct 31, 2014

Mini_pork butt 10312014.JPG

• Okietiger
• Oct 31, 2014

More to come.

 

[pc farmer]

Looking good. You gonna get some sleep?

 

[Okietiger]

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...

 

[pc farmer]

Yea, I sleep all night with the mini going.

 

[Okietiger]

Then maybe I will too! I've got my Maverick alarms set up to wake me up if something needs attention.

 

[pc farmer]

Good to go.

 

[Okietiger]

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.

 

[Okietiger]

Here is the finished product:

11012014 Pork Butt.JPG

• Okietiger
• Nov 1, 2014

11012014 Pork Butt 2.JPG

• Okietiger
• Nov 1, 2014

11012014 Pulled Pork.JPG

• Okietiger
• Nov 1, 2014

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.

 

[dirtsailor2003]

Tasty looking pulled pork! Nice Smoke!