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Pork Butt on the Mini

R2Egg2QR2Egg2Q Posts: 1,982
edited August 2012 in EggHead Forum

For my fantasy football draft, I cooked a 5 lb butt on the Mini for some pulled pork.

I needed to put some silicone bands on it to squeeze it in a little but it fit (barely):

image

The dome temp had to be pulled out some to prevent it from skewering the pork:

image

Not much room to spare (but easy to take internal temp readings):

image

image

I forgot to take a pic of the pork pulled until after it had been sitting in a chafer for the entire draft so this is it but not at its best:

image

I used Wicked Good Weekend Warrior lump filled just over midway up the fire ring and completed the cook with lump to spare.

It was a fun test.

 

XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

Bay Area, CA

Comments

  • Awesome looking butt!  I'm looking forward to doing one on my new small.
    Flint, Michigan
  • R2Egg2QR2Egg2Q Posts: 1,982
    Thanks!  The Small is a great cooker for a butt.  Enjoy.
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • SkinnyVSkinnyV Posts: 3,394
    Nice work what was the dome temp. Good looking bark on there.
    Seattle, WA
  • Sgt93Sgt93 Posts: 704
    Nice work.
    XL BGE - Small BGE - A bunch of Webers - A bunch of accessories - Ceramic Grill Works 2-Tier 
    Follow me on Twitter & Instagram: @SSgt93
  • TjcoleyTjcoley Posts: 3,528
    Great cook. Another reason to get me a mini.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • R2Egg2QR2Egg2Q Posts: 1,982
    SkinnyV said:

    Nice work what was the dome temp. Good looking bark on there.

    Thanks! The one you did on your Mini a couple of weeks ago was an inspiration for this cook. This one was cooked at 240-250 for about 75 mins and then around 300 for the next 4 hrs.

    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • smaschsmasch Posts: 115
    Nice work.  Wall to wall pork.  Does it get any better?
    Owner of LBGE, Antique Komodo Green in Color. Proud Career Firefighter. Johns Creek / South Forsyth GA
  • VitamanVitaman Posts: 46

    Wow, looks fantastic.  What kind of grate is that?  Raised?  Mini woo?

    Jeff

  • jlsmjlsm Posts: 982
    Did you need to add any charcoal? I would think cooking for 6 hours would stretch the mini.
    *******
    Owner of a large and a beloved mini in Philadelphia
  • thetrimthetrim Posts: 5,672
    Thanks for posting.  it is amazing what you can do with the mini.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • R2Egg2QR2Egg2Q Posts: 1,982
    Vitaman said:

    Wow, looks fantastic.  What kind of grate is that?  Raised?  Mini woo?

    Jeff


    Thx! That is the Mini Woo and 10" stainless grid from the Ceramic Grill Store: http://shop.ceramicgrillstore.com/categories/Small-&-Mini-Big-Green-Egg®-Set%252dUps/Mini-10-Woo-Ring/ On the Woo is a foil wrapped pizza stone.
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • R2Egg2QR2Egg2Q Posts: 1,982
    edited August 2012
    jlsm said:
    Did you need to add any charcoal? I would think cooking for 6 hours would stretch the mini.

    I didn't need to add any lump. Wicked Good lump is really dense and burns pretty long and I had it filled high into the fire ring. I think it could have gone another hour at 300.
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • tjvtjv Posts: 3,721
    that's a new cook for me......very nice.

    t
    www.ceramicgrillstore.com ACGP, Inc.
  • jlsmjlsm Posts: 982
    Sorry that I missed the lump reference higher up. Cooking a butt on the mini would never have occurred to me. This is great. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • R2Egg2QR2Egg2Q Posts: 1,982
    tjv said:

    that's a new cook for me......very nice.


    t
    Thanks Tom! Couldn't have done it without the Woo from you. I'm also enjoying the 10" SS grid I got from you.
    jlsm said:

    Sorry that I missed the lump reference higher up. Cooking a butt on the mini would never have occurred to me. This is great. 

    No problem! I'd been wanting to see just how much I could fit and cook on one load of lump in the Mini.
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • chill243chill243 Posts: 131
    What did you use and get to keep your probe higher? Also where does one get Wicked Good charcoal? We normally use Royal Oak. Thank you 
  • As I often say, nothing beats big meat in tight spaces.

    I love the challenge of trying such cooks. Was thinking I might try a 12lb brisket flat on the MM. 
  • R2Egg2QR2Egg2Q Posts: 1,982
    chill243 said:
    What did you use and get to keep your probe higher? Also where does one get Wicked Good charcoal? We normally use Royal Oak. Thank you 
    Wow, this is a flashback. :)

    It is some kind of foam ring that came with my small Egg.  A wine cork would work well.

    I’m not sure how Wicked Good is these days.  It used to be great and then got really bad when they changed their supplier and supposedly they switched back.  I haven’t used it years.
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • Carolina QCarolina Q Posts: 13,007
    R2Egg2Q said:
    chill243 said:
    What did you use and get to keep your probe higher? Also where does one get Wicked Good charcoal? We normally use Royal Oak. Thank you 
    Wow, this is a flashback. :)

    It is some kind of foam ring that came with my small Egg.  A wine cork would work well.

    I’m not sure how Wicked Good is these days.  It used to be great and then got really bad when they changed their supplier and supposedly they switched back.  I haven’t used it years.
    You're missing out. Awesome stuff. I get mine from the distribution center in Holyoke Mass. A 30 mile drive and $13+ per 20 lbs. Love the stuff! Cooking chicken on it as we speak.

    Gotta buy like 30 bags to get that price, but split with others, it works well. I don't know where to buy it retail, but I imagine their website will tell you.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • R2Egg2QR2Egg2Q Posts: 1,982
    As I often say, nothing beats big meat in tight spaces.

    I love the challenge of trying such cooks. Was thinking I might try a 12lb brisket flat on the MM. 
    12 lbs is a big flat! I did a near 8 lb flat on my small before:   http://eggheadforum.com/discussion/1149049/brisket-flat-on-the-small#latest

    And a small packer: http://eggheadforum.com/discussion/1142879/packer-brisket-on-a-small-egg#latest

    If you do the 12 lb flat please post it!
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • R2Egg2QR2Egg2Q Posts: 1,982
    R2Egg2Q said:
    chill243 said:
    What did you use and get to keep your probe higher? Also where does one get Wicked Good charcoal? We normally use Royal Oak. Thank you 
    Wow, this is a flashback. :)

    It is some kind of foam ring that came with my small Egg.  A wine cork would work well.

    I’m not sure how Wicked Good is these days.  It used to be great and then got really bad when they changed their supplier and supposedly they switched back.  I haven’t used it years.
    You're missing out. Awesome stuff. I get mine from the distribution center in Holyoke Mass. A 30 mile drive and $13+ per 20 lbs. Love the stuff! Cooking chicken on it as we speak.

    Gotta buy like 30 bags to get that price, but split with others, it works well. I don't know where to buy it retail, but I imagine their website will tell you.
    If I could find it anywhere near that price I’d try it for sure!  Unfortunately it costs a lot to ship them to the left coast. :(
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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