mini butt pig sammies

[Jim Lampe]

a couple of dinky chunks of pork cut from the butt marinated for three days in WICKERS

these things weighed about a pound to two pounds each...
smoked these along with a half rack of beef ribs Saturday... hickory for smoke...

...about 5 hours to reach 193ºF internally...
once that happened, i foiled the rascals and placed them back on the grate of the WSM for another hour or so...
pulled, sauced with a little mixture of O+E's then served them on asiago ciabatta rolls with sliced chipotle cheese.

roasted Yukon slices were added...

a nice little pulled pork cook... next time i cook an eight pounder, think i'm gonna go the Wicker's way again.
Thank you for visiting!

 

[Gary S]

Wow Jim not sure which I would go for first, the ribs or the PP. Those are awesome lookin sammies!

 

[DaleW]

Perfectly done! Need to check out Wickers.

 

[John Solak]

Great looking cook but a light lunch? That is not a Lampe plate I'm used to seeing, too much plate showing.

 

[Paul Kastner]

Interesting cook.

 

[Mike Coffman]

This is totally perfect:

But where are the beef ribs?? Could explain the small portions!

 

[Bob Correll]

Mighty fine looking Mini cook Jim!

 

[RGleason]

looks tasty Jim! i gotta get some of that fancy bread and throw a slice of cheese on my next PP sammy.

hmm, i have never marinated my pork butts. does that make a difference? if so, i will have to try it next butt cook!

 

[Andy Beers]

All looks great