Pork Shoulder ~ Mini WSM ~ Play by Play

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By the way, here is the recipe for the rub I used.

1/4 cup brown sugar
1/4 cup table salt
1/4 cup paprika
1 Tablespoon freshly ground black pepper
1 Tablespoon granulated garlic powder 1 Tablespoon onion powder
1-1/2 teaspoons cayenne pepper
1/2 teaspoon ground coriander

It made more than I needed, but better to have more than not enough.
-Ryan
 
Update: Stupid me started the mini off with the bottom vents open a bit too high, so she shot up to 300 really quickly. I have since fixed the issue, but for the past two hours it seems that 300 is her happy place today. I was hoping for 250, but you know what they say... Hope in one hand and crap in the other then see which one fills up faster [emoji]128521[/emoji]
-Ryan
 
The rub dried became crusty,the corned beef was salty and I soaked it for a day and a half. Not happy with that one.
 
Looks good.....I been wanting to build a mini. Hard part is finding the right size pot for it.
I ordered the 32 quart IMUSA pot from Walmart.com. It didn't sit flush on top of the Smoky Joe base so I had to do the lid modification. It took a little bit of engineering, but now the pot sits on its lid and the lid sits on the Smoky Joe base. Everything sealed up nicely. I had to crimp the top of the pot to get the Smoky Joe lid to sit flush, but it was a fun build and went rather quickly. I am very pleased.
 
6 Hour Update: This is a bit strange. Mini is still cruising strong at 275 and the butt's IT is at 190. My probe is placed just above the bone. Is this going to give me an accurate reading? I know that I need to probe several places for doneness, but is this a decent spot to keep an eye on things? Maybe just one of those no stall butts we sometimes hear about.
 
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So I'm going to high Jack my own thread here for a minute. This is all going to be for a family lunch tomorrow. Few questions:

Is the bag and boil method still best for reheating?

Do I use light or dark brown sugar in Dutch's baked beans?

Can I substitute ground red pepper for red pepper flakes in the finishing sauce?

Thanks,
Ryan
 
Is the bag and boil method still best for reheating?  Yes that will work I would use water that is not quite boiling.

Do I use light or dark brown sugar in Dutch's baked beans? Yes Dark gives better color

Can I substitute ground red pepper for red pepper flakes in the finishing sauce? Its your taste that matters there.
 
So I'm going to high Jack my own thread here for a minute. This is all going to be for a family lunch tomorrow. Few questions:

Is the bag and boil method still best for reheating?

Do I use light or dark brown sugar in Dutch's baked beans?

Can I substitute ground red pepper for red pepper flakes in the finishing sauce?

Thanks,
Ryan

I use the crock pot to reheat. I've used both light or dark brown sugar in Dutchs beans & I'd think ground red pepper would be ok ! Just my opinion !
 
Is the bag and boil method still best for reheating?  Yes that will work I would use water that is not quite boiling.

Do I use light or dark brown sugar in Dutch's baked beans? Yes Dark gives better color

Can I substitute ground red pepper for red pepper flakes in the finishing sauce? Its your taste that matters there.


I use the crock pot to reheat. I've used both light or dark brown sugar in Dutchs beans & I'd think ground red pepper would be ok ! Just my opinion !

Thanks guys. I'm gonna give the crockpot a try and go with the dark brown sugar for coloring. Being that I have to go to the store this afternoon anyway, I might as well pick up some red pepper flakes and follow the recipe. IT is at an average 203 so I'm getting ready to pull it off for a rest.

 
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