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Matt_A 08-20-2011 12:45 AM

Two 8 pound butts in a Mini UDS
After careful measurement I have discovered that the two 8 lb butts I have will snugly, but properly fit in my Smoky Joe Mini UDS. I'm starting them in the wee hours of the morning tomorrow and will post pictures.

J'ville Grill 08-20-2011 12:53 AM

That should be interesting. Do you think you'll have to refuel during the cook?

tmehlhorn 08-20-2011 01:23 AM

Woohoo, ow man the anticipation of really good pron is almost as good as the pron itself

jmellor 08-20-2011 04:19 AM

Nice. On one rack or did you build two levels? Can't recall from your previous pics. I just put two 8lbs butts on the offset at 5 am. Bet I can guess who will use more fuel today!

Al Czervik 08-20-2011 04:27 AM


posey's_pork_pit 08-20-2011 06:08 AM

Hey Matt ~ after my marathon cook on Mini Me a few weekends ago, I struggled with ash after 5+ hours; I used Stubbs natural briquettes.

Your thoughts on avoiding or circumventing the ash issue? BTW, I didn't PM you because I thought the brethren would like to know your thoughts as well.

Matt_A 08-20-2011 09:16 AM

Couple of answers:
Two levels, each but is about 12" at it's longest dimension, Baby Bullet is 13 7/8" in diameter. Racks are 4" apart which is JUST enough for the butt on the bottom.

I've only cooked one long cook in the Baby Bullet, 7 hours for chuck short ribs. I started a little low on fuel and had to add some at the 4 hour mark. At the end of the seven hours I had about an inch of ash in the bottom (Smokey Joe Gold - no bottom vent). This time I'm using the Minion Method with a full charcoal basket and only about 6 hot coals to get things going. I used Jack Daniel's charcoal for both smokes.

Matt_A 08-20-2011 10:12 AM

Time to start the Pr0n!!
OK, here's the raw product.

After a night in the rub.... into the smoker

Matt's Classic Butt Rub

  • 1 cup white sugar
  • 1 cup paprika
  • 2/3 cup garlic salt
  • 2/3 cup kosher salt
  • 1/2 cup brown sugar
  • 3 teaspoons oregano leaves
  • 2 tablespoon ancho chili powder
  • 2 teaspoon cayenne pepper
  • 3 teaspoon ground cumin
  • 2 teaspoon black pepper
The RIG.... two thermos go all the way in for internal meat temp, two probes sample smoke chamber temp to cross check the two analog smoke thermos.

The beautiful Honduran Rosewood handle from Marty Leach.

gtr 08-20-2011 10:15 AM

Love it! Thanks for putting up those pix! :thumb:

Phubar 08-20-2011 10:15 AM

Gotta love those little smokers!

Matt_A 08-20-2011 10:18 AM


Originally Posted by Phubar (Post 1757735)
Gotta love those little smokers!

It's amazing how much room there is in these little wonders!

Matt_A 08-20-2011 11:06 AM


Originally Posted by J'ville Grill (Post 1757462)
That should be interesting. Do you think you'll have to refuel during the cook?

Pretty sure I will. Hope to do it only once though.

Chef Jim 08-20-2011 11:07 AM

Matt, you and jmellon inspired me to build one too. It's finished except for a charcoal grate. I only put in one rack though. Paint is so so.

Matt_A 08-20-2011 11:23 AM

The charcoal basket isn't essential for the mini to work. It helps keep things organized and gives a little better air circulation, but if you want to do a first smoke, the existing charcoal grate should work just fine.

I have put my tamale steamer insert in for this smoke tO see how well that works. So far 2 hrs in, the temp is steady at 230f

I'm sure you'll enjoy you mini!

LT72884 08-20-2011 11:34 AM

i love my mini!

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