Pulled Pork in a MiniMax

Mastering the Art of Smoking Pulled Pork on a MiniMax Big Green Egg

In the world of barbecue, there are few names as revered as Captain Ron and Tina Cannon. Known for their exceptional skills and innovative techniques, the duo has set a high bar in the smoking community. Recently, they embarked on a new culinary adventure: smoking pulled pork on the smallest Big Green Egg model, the MiniMax. This challenge not only showcased their prowess but also highlighted the unique capabilities of the MiniMax, proving that size does not determine quality.

The MiniMax Big Green Egg: Small but Mighty

At first glance, the MiniMax Big Green Egg might seem like an unlikely candidate for smoking a large cut of meat like pulled pork. However, its compact size and efficient design make it a powerhouse in the realm of outdoor cooking. The MiniMax combines the durability and versatility of its larger counterparts with the convenience of a portable grill, making it ideal for both backyard enthusiasts and on-the-go grill masters.

The Ingredients: Fogo Charcoal and Barrel Proof Bourbon Barrel Smoking Chunks

For this smoking session, Captain Ron and Tina Cannon chose Fogo Charcoal and Barrel Proof Bourbon Barrel Smoking Chunks. Fogo Charcoal, known for its large pieces and long burn time, provided a steady, high-heat source that is essential for smoking meat low and slow. The Bourbon Barrel Smoking Chunks added a distinct, rich flavor to the pork, infusing it with the essence of aged bourbon and oak.

The Process: Precision and Patience

Smoking pulled pork on the MiniMax requires a blend of precision and patience. Captain Ron and Tina meticulously prepared the pork shoulder, ensuring it was properly seasoned and ready for the slow cook ahead. The MiniMax’s compact size meant that maintaining a consistent temperature was crucial, but with the right technique, it proved to be more than capable.

Using a combination of indirect heat and the natural flavors from the Fogo Charcoal and Bourbon Barrel Smoking Chunks, they created an environment within the MiniMax that was perfect for breaking down the pork shoulder’s tough fibers. The result was tender, juicy pulled pork with a smoky, bourbon-infused flavor profile that rivaled anything produced on larger, more traditional smokers.

Why the MiniMax?

The success of this smoking session on the MiniMax Big Green Egg serves as a testament to the grill’s versatility. Its small size makes it easy to manage, but it doesn’t compromise on the quality of the final product. For those with limited space or who enjoy cooking on the go, the MiniMax offers an excellent solution without sacrificing performance.

Additionally, the MiniMax’s design ensures efficient fuel usage, which is both economical and environmentally friendly. The ability to control and maintain the perfect smoking temperature in such a small unit is a game-changer, allowing barbecue enthusiasts to achieve professional-quality results in a compact package.

Final Thoughts

Captain Ron and Tina Cannon’s pulled pork on the MiniMax Big Green Egg is a celebration of innovation and tradition. It demonstrates that with the right tools and techniques, even the smallest smoker can produce mouth-watering results. The MiniMax is not just a novelty; it’s a testament to the idea that great barbecue can come from any size grill. Whether you're a seasoned pitmaster or a novice looking to explore the world of smoking, the MiniMax Big Green Egg is a worthy companion on your culinary journey.  So, with that, always remember to get out and grill and we will see you the next time on The FOGO Life!  Captain Ron & Tina Cannon…..OUT!!!

Directions:

1. Fill your Big Green Egg MiniMax with FOGO Premium Charcoal. Place 2 FOGO All Natural Fire Starters in the center of the charcoal and light them.  Once they are burning, add 2 Barrel Proof Smoking Chunks to the fire. 
2. Cover the conveggtor with foil to protect it during the cook. Place the conveggtor in the Egg and place the grate on it.  Close and allow it to come to 250° cooking temperature.
3. Place the boneless pork butt in the BBQ Prep Tub and pat it dry using paper towels. Once it is dry, use the filet/boning knife to cut slits in the fat cap.  Be sure to go all the way through the fat cap and you get down to the meat.  First cut the slits in one direction, then again at a 90° angle to make a cross-hatch pattern.
4. Coat the entire pork but, inside and out with the BBQ Rub. Make sure to season the inside where the bone was cut out as well as in between the squares that you cut in the fat cap. Get that seasoning all the way down to the meat! This will add great flavor to the finished product.  Fold the meat to how it would look prior to them removing the bone.  Use the kitchen twine to tie the butt into shape.  Tie in 2 spots in one direction and at least one in the opposite direction.
5. Once the Egg is burning steady at 250°, place the Meater+Thermometer into the butt and place it on the grate. Close the dome and let it cook (without peeking) to 165°.
6. Once it hits 165 internal temp, remove it from the Egg and wrap fully with the foil. Wrap it nice and tight like you would a present.  Place it back on the Egg and cook it until 203° internal temp.
7. Once it hits the desired temp, remove it from the Egg and place it in a size appropriate cooler for a rest. This rest will allow the juices and intramuscular fats to redistribute themselves and make for a much more tender and flavorful butt. 
8. After at least 1 hour of resting, place the butt into a clean BBQ Prep Tub and remove the foil. Make sure to leave all of the juices in the foil in the tub with the pork.  Put on a pair of the cotton gloves and a pair of nitrile gloves over them.  Remove the strings from the pork and shred the meat.  If you followed the directions, it should just about be falling apart on its own.
9. Shred, serve and enjoy.  You just smoked a pork butt on a MiniMax!