Pork Butt on Mini Max

Jnap

Hi
I am an egg veteran as Ive had a large egg for many years and love it.  My question is with the mini max.  I did an 8.5 lb pork butt on it smoked at 250 and it was finished in 4.5 hours to an internal temp of 201.  My question is has anyone else had a pork butt finish this quickly at 250?  My first thought was the thermometer was way off but I checked it in boiling water and it is spot on.  
Dont get me wrong, it still turned out great but I've had the same size/brand take no less than 9.5 - 11 hours on my large.  I get that all cuts of meat are different but there didnt seem to be any type of stall.  
The only other thing that I can think is that the area that was around the meat in the mini max is a lot less than the large?
Any thoughts would be helpful.

cookingdude555

Its possible it was difficult for the thermometer to accurately read 250, and quite possible the meat was nearly touching it.  The smaller area of the MM likely caused it to cook faster as the radiant heat is right on top of it compared to a larger egg.  Just theories here from me, I have only done one butt on the MM and it wasn't worth the trouble compared to using a larger egg. Welcome to the group @Jnap.

Langner91

I agree.  Your thermometer was close to the meat, and therefore was reading cooler than what the meat was seeing.  I also bet that because you cook so much closer to all the ceramic, it has to be more efficient, as you mention.

I might have to try it!

JohnInCarolina

That is fast for sure.  I've done a good number of 8-10 lb pork butts on my MM over the years around 250F, and typically after 4 hours they're firmly in the stall.  My guess is that you were in fact running quite a bit hotter than that, and it's just that the dome thermometer was close enough to the protein that it was reading cooler.  

I'm curious, do you recall about where the vents were?   Did you adjust them - open them up at all - after the protein was on?

YukonRon

8.5 pound butt, at sun 275°F, should go around 16 hours. Did a 10 pound on Saturday, and it went 21 hours, and that was increasing it to 300°F to finish the las 10 degrees. Usually about 2hrs/pound.

Thinking the thermometer was impacting the roast. 

Jnap

I am guessing that it was the fact the meat took up most if not all of the space.  Again, I calibrated the thermometer and it was dead nuts on according to a pot of boiling water.    

Mickey

Turbo baby turbocharged