Pork butt is on sale for 3 bucks a pound...which is about as cheap as you're gonna get around here when you don't buy the whole shoulder...so I grabbed a bone in half that included the money muscle. Was thinking about doing my usual Tex Mex style rub then thought of the jar of Jerk seasoning sitting in my fridge:
I salted the butt, rubbed in about 4 tbsp of the Grace then vacuum packed it for an overnight rest in the fridge:
I loaded up the mini with Coshell, a little bit of RO lump, some cherry and a few hickory chips soaked in with the charcoal and white oak chunks around the outside of the ring:
Fifteen minutes after the meat hitting the smoker my temp is 223f down the one side and 244f down the other. Smoke is sweet and thin smelling of the oak/cherry combo.....beauty I says:
I'll update later.
Topic: Jerk Pork On The Mini (Read 3176 times)
