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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.
Indirect set up