First Pork Butt on the Mini


 
Rich Dahl

Rich Dahl

R.I.P. 7/21/2024
Did my first pork butt on the mini yesterday and it came out perfect. I picked up a five pound butt on sale and decided to give the mini a whirl. I used my rib rub that I’ve used for the past 15 years or so and injected it with a 50/50 mix of AJ and ACV along with a tablespoon of rib rub mixed in. Used the minion method with KB and a large chunk of apple wood along with a large chunk of cherry.
Brought the mini up to 250 and off we go. It was a very still day and the mini held 250 perfectly for 5 hours at which time the bark was set and temp was 185, I pulled it and wrapped it in foil with a bath of AJ and ACV with a little brown sugar and butter. About an hour and a half later it hit 205 and I pulled it off the mini. I let it rest for and hour or so and then pulled it. It was melt in your mouth tender and just the right sweetness I couldn’t be happier.

Some of the wife’s homemade slaw and some homemade large fries and I was one happy camper.

Thanks to all the great folks on this forum for helping me hone my BBQ and grilling skills. I’ve still got a long way to go but I can say I’m smiling a lot more now then when I started and having a lot of fun.

Thanks for looking.

I didn’t take any pictures of the precook because I’m sure everybody knows what a naked butt looks like.

Ready to wrap.
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Sugar and spice
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Goodness
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Homemade fries
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Some homemade slaw and we're good to go
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Rich,
Nice job, my friend! These minis are the "cat's meow"! That pork looks perfect! It's also one of my favorite foods (pulled pork) - it hardly gets better than that.

I did a rib cook (six half racks) on my new mini a couple of days ago. It was maybe the best set of ribs I have done.

As the kids say, "These are the bomb!"

Dale53:wsm:
 
That looks amazing! Very nice work!

Did you remove the fat cap on the butt prior to cooking? and if not was it smoked with it facing up or down?

I picked up a similar sized butt to smoke tomorrow but am unsure if I need to trim it off or not. It looks pretty darn thick. Hopefully mine turns out as well as yours!
 
Matt in Vancouver said:
That looks amazing! Very nice work!

Did you remove the fat cap on the butt prior to cooking? and if not was it smoked with it facing up or down?

I picked up a similar sized butt to smoke tomorrow but am unsure if I need to trim it off or not. It looks pretty darn thick. Hopefully mine turns out as well as yours!
Click to expand...


Matt, I always trim the fat cap to 1/4" or less and had the fat side up. That seems to work the best for me
 
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