More butt questions

Kevin D

Hello All,[p]Now that I know that a Pork Shoulder Butt is a Boston Butt, I have a few questions that I'd appreciate feedback on.[p]1) The local grocery store carries pre-packaged pork shoulder butts. They have "natural" smoke flavor added and they weigh only 2.50 pounds. How will the cooked result compare to a fresh butt that has not been tampered with?[p]2) If the result will be excellent, is there a better excuse for getting a small egg to go along with the large? I think not.[p]3) Any chance of cooking something like this on the mini? Or is the mini strictly a steaker?[p]As always, thanks for sharing your experiences.[p]Kevin

djm5x9

Kevin:[p]I like butts that have not been tampered with so I may give it my own signaure taste.[p]You can do low and slow butts on the Mini, it just takes patience and a watchful eye on the temperature. Because the butt you select to cook on the Mini will be a small one, the cook will be much shorter too.

Wise One

Kevin D, a good rule of thumb is that at 225 it will take 2 hours per pound. For a 2 1/2 pounder that woul dmean that you only need about 5 hours. The mini ought to be good for that. In fact I may have to try it.