Has any one tried the Minion method of smoking?



  • Has any one tried the Minion method of smoking? The Minion method being where you add a large amount of unlit charcoal and pour some lit charcoal on top to get a slow gradual burn that is supposed to give you a steady temp for hours. I’m thinking about smoking a pork butt on Saturday using this method on my offset smoker.



  • @dannyj I have done the minion method numerous times. It is an excellent way to smoke using charcoal. You won’t have to fiddle with the vents near as much and your fuel will last much longer. I typically dump the amount of charcoal I want to start with in the firebox and then fill up a chimney starter full of charcoal. Once I light that and it is all glowing orange, I’ll then dump that on the unlit charcoal and away I go. I think you’ll like it a lot.



  • Thanks Joel. I stopped by Walton’s earlier today and picked up a digital grill thermometer and a digital meat thermometer for tomorrow. I think I’ll try the Minion method to smoke a pork butt for pulled pork. I’ll post how it goes.



  • One of my smokers is the Weber Smokie Mountain charcoal smoker. I use the minion method all time with it. Fill the charcoal ring, hollow out the middle a bit and add about 12 to 15 lit coals to that. Works great for me!



  • Hour two - smoking a pork butt using the minion method. So far so good. I thought the temperature gauge was not working right for a while because it was holding so steady at 225 deg! I’m really liking this method so far, being somewhat of a newbe at smoking meat.



  • @dannyj That’s great to hear! Glad it it’s working out for you!



  • I finished my pulled pork yesterday. Turned out delicious! I was happy the Minion method worked. The coals lasted for hours. After my coals died down I ended up burning oak logs for coals.


Log in to reply
 



Recent Posts

  • @KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!

    The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.

    For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.

    Anyone else have thoughts?

    read more

Recent Topics

Popular Topics

24
Online

1.8k
Users

596
Topics

2.0k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.