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Tri-tip should be cooked over hot coals to an IT of about 125° then wrapped and rested for 15 min. or so. Butt takes much longer and should be cooked low and slow to about an IT of 200°. Don't try to mix the two on the same cook, just won't work.

Done it both ways and the butts don't care. Meat still comes out amazing. Cook at 230° to 250° until IT of 200°.

Rule of thumb is about a 1/3 lb. of finished PP per person.

I Love my Mini...you will too...did a Picnic in it on Saturday... http://tvwbb.com/showthread.php?59038-Mini-meets-Massive-Picnic

And the super fast green ThermoPop says...I'M DONE. Pulled. Plated. Soooo good.

OK, maybe not massive, but it is a big piece of meat for the Mini. Found a nice 8lb. picnic on sale and had to grab it. Rubbed with some store bought stuff...really like the Dave's rub. All wrapped up and ready for an 8 hour nap in the fridge. On the Mini at 11:30pm last night. Some...

Peter nailed it...good job!:D

Good job Jim...they need to stop selling Match Light though.:(

Nice Job...get it dirty...:D

Your're gonna love it...:wsm:

Everyday is National Beer Day for me...:D Cheers...

Got her all staightened up and cleaned. The leg sockets were tweaked a bit but I got em level again without bustin a weld. And did you know that the little cap on the one pound propane bottles fit on the bottom of the front leg perfectly...you do now...:) Gonna dig around in the freezer and...

Picked up a new to me Red Head and got it ready. Had to cook something. Hmmm...How bout Rib Eyes...MMMMM. A little EVOO and Montreal Steak. On the big girl. First turn. Here's your plate...Enjoy.

Thanks Bob. New ash catcher and lid vent knob. Looks like she's ready to cook. My next post will be in the Photo Gallery. Teaser.

Made her some new handles.

Looks like a great time...but...did you catch any fish?...:confused:

I do my roast beef slow on the mini WSM and take it to about 120º, then wrap in foil for about an hour. Let it cool, slice thin and it's better than deli roast beef. Usually rub with Monteral Steak as well and let it sit overnight before cooking.

I've done it both ways depending on the looks of the cut. For the most part, I prefer the St Louis trim.

Thanks Chuck. just ordered a new ash catcher and fired up a chimney full of coals to clean up the grate. Love these old kettles in the different colors. Better update my sig...:redmastertouch:

Found this in the local classifieds. $10. Pretty good shape, 84' - 95'. Now I just need to fix her up.