Pulled Pork on a Mini

Wise One

Just to prove that it could be done (with picture sto match - to be displayed later) I slow cooked a shoulder picnic (not quite as good as a butt but close) yesterday while waiting for the superbowl to start. I learned (or reacquainted myself with) several points:
1. I found a bone-in 4 pounder. I thought "This is good." Wrong, out of this bone-in 4 pounder, I got 1 pound of pulled pork. From his larger brethren, I normally wind up with 60%. 25% is not good.
2. Keeping the temperature stable is tough. I though I had it set at 240 (for an hour it stayed there) and then checked it thirty minutes later and found it had dropped to 200. Opended up the vents and it climbed back to 250.
3. It's hard to pack enough lump to last 8 hours in a mini. After 6 hours I checked and the temp was falling to 200 again. I opened the vents and it still did not go back up. Opened the dome and found I had very little lump left. Normally at this point I would just wrap it in foil and place it in a 240 degree oven until it reached 205 but this time I removed the pan, the firebricks and grill and put more lump in to get the temp back up to 240 again. Two hours later and I was done.
4. I wasn't thinking clearly and placed the meat directly in the pan on top of the firebricks. The bottom burned pretty badly and the meat was swimming a bit in some very burned grease. Didn't affect the taste any but I wonder if I could have gotten two more ounces of meat out of it. I will remember to use something to elevate the meat above the pan next time.[p]All in all it turned out pretty good. Tasteed good but was gone much too fast.

Unknown

Wise One,[p]I have done a 4 and also a 5-1/2 pound pork roast or butt on the Mini and like yourself, didn't find it as easy as expected but I did get a good cook. I also had to add charcoal about halfway thru the cook. I have since made a better indirect setup that should do this a little easier. Nice job![p][p]Dave[p]