Not sure how often I will be into doing a 14 hour smoke but I’m planning a brisket next so we’ll see. So far my mini is all I need for the numbers of people I ever have over. My usual is pork butt for pulled pork and carnitas the next day!
My mini has an 11" terracotta pot tray wrapped in aluminum foil as a heat diffuser. So far surprisingly easy keeping it at 225 for 4-5 hours steady using the minion method.
This cat Harry Soo wins a lot of BBQ comps and has even won awards with the mini:
