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mini low/slow setup with a Party Q

GLWGLW Posts: 178
edited October 2012 in EggHead Forum

The wife and I went on our yearly fly-fishing trip last week and took along the mini.  I’ve used my homemade raised/indirect setup on several occasions for raised cooks but never a low/slow indirect and was skeptical on how it would work.  I hand selected my royal oak and packed it in up to the top of the fire ring along with 24 hour whiskey/water soaked pecan, cherry and hickory chips/chinks.  I used Bobby Flay’s pork rub four hours before the cook.  <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

 

Lit the lump and hooked up the PartyQ (with fresh batteries) and set it for 230.  You’ll notice on the one pic where the Q is registering only 74 degrees.  On my larger eggs I like to get the heat close to temp before installing the Party Q.  I decided on the mini I wasn’t going to ever let the lump get ahead of me as I wasn’t sure how long it would take to get the temp back down if I had a high overshoot which is very easy to do with a mini.  The highest I ever witnessed it getting was 241 and that didn’t last long.

 

The boneless pork butt was  3.6 pounds and I pulled it when the maverick indicated an internal temp of 195 after approximately 12 hours in the egg.  Let it set for a couple hours double foil wrapped and wrapped with a large beach towel. 

The wife thinks I’m a BBQ god!  I’m just glad I didn’t screw up our lunch.

imageHomemade rig

 

imageIndirect set up

 

imageStart

 

imageFinish

When in doubt add more pepper.

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