Biggest cook on the Mini so far.

[Jason]

My good friend Chris dropped these off yesterday on his way to Alpine.



10lbs of pork goodness. I have yet to put this much on the Mini. Got it up to temp and chuggin along by 9am this morning.

[Jason]

I'm using 100 Stubbs briquettes and apple wood.

[Winz]

Excellent!  Given the size of those pieces are you going to replenish your coals, or finish the pork foiled in an oven?

Keep us posted.

Winz

[Jason]

Given the size of those pieces are you going to replenish your coals, or finish the pork foiled in an oven?

Not sure just yet, but probably more briquettes, if necessary.

[Winz]

What rub did you use?  It looks delicious.

[Jason]

It's called "Rub Some Butt". Mustard and vinegar base, which is my all time favorite flavor for pulled pork. It reminds me of North Carolina! I have yet to make any of my own rubs, or sauces, so I rely on store bought. The Lowe's here in Carlsbad stocks it.

[Jason]

Temp started to drop after 6 hours at 275, so I had to add a bit more briquettes.

[Jason]

This was most successful cook I have done on the Mini so far. I did not wrap the butts, until they went into the cooler after 7 1/2 on the smoker. Super tender and moist, with awesome flavor!

[SixZeroFour]

Nice work, the pork looks delicious!

[Nate]

The pork looks perfect and moist.

[Craig]

Pulled pork goodness!