Two butts on the mini WSM....advice please

[Pete Harvey]

I'm looking to smoke two butt on my mini. I'm quite new to all of this, as I have only tackled 3 butts and 5 or 6 beer can chickens in the mini. I'm hoping to get advise on how to achieve success with this endeavor. My known variables are as follows:
* I'm expecting the ambient temperature to be in the low 50s
* Each butt will be 7-8 lbs
* using Kingsford Original charcoal
* using Pitmaster IQ110
* top rack on the mini is 4.5" down from the rim and the 2nd rack is resting on the steamer ring (5.5" down from top rack).
* 12" terracotta saucer is attached to the underside of the bottom rack using wire.

seeking answers to the following questions:
* fat cap down? up? trimmed? or combination?
* What temp I should set the IQ110 and how much time I should allow this to take.
* Inject the butts?
* what am I missing?

Thank you in advance,
-Pete

 

[Chad Bman]

Man, these are 'loaded' questions as opinions will vary with each and every poster here. I'll give you my opinion and what works for me, but others can and will have their own methods that work for them. I haven't done 2 butts on the mini as I always fire up the 22 or 18 if I'm doing more than one. But, the process is still the same. I did 8 butts on my 22 and it didn't alter the time as much as I thought it would.

With that said....

* fat cap down? up? trimmed? or combination?
I go trimmed. I prefer to have bark and rub all over the meat. Butts have enough internal fat I don't see leaving the fat cap as necessary.

* What temp I should set the IQ110 and how much time I should allow this to take
I'm more of a 260-275 fan. Personally, I think 225 is too low of a temp when you're looking to get an internal temp of ~190 or more. If the mini settles into 250 or 285, I don't worry about it. It'll also fluctuate during the cook and I just let it roll. Granted, I don't have a controller so take it for what it's worth.

* Inject the butts?
Could, won't hurt anything. I've done it before with basic stuff like apple cider and apple cifer vinegar, but don't think it adds much.

* what am I missing?
Probably the amount of ash you'll get from KBB and you'll most likely have to refuel for a 2 butt cook. Are you using a silver or gold smokey joe?

Post up and questions you have along the way and don't forget your camera.