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Guest
Guest
I got a six pound butt freshly cut from the meat market and I rubbed it with mustard and a pork rub and wrapped it in plastic wrap. I plan on waking up early at start cooking at 7:00 a.m. Going to try the minion method for the first time and plan on cooking this butt for 12 hours. I was thinking of putting a drip pan on the second grate to catch some of the fat and juices from the butt to make a basting concoction for keeping it moist. Any other ideas or suggestions??