This is about a 2.5 pound Tri Tip. I seasoned it with Big Dick’s rub and let it sit in the refrigerator for about
4 hours. I gave it another light coating before putting it in the PBC.
Put in the PBC, using about ¾ chimney of KBB and a chunk of cherry wood. I am using the rod hanger from my
turkey hanging kit. This I picked up from Tom Crete from his turkey breast video.
It took 35 minutes to get the Tri Tip to 127 internal. Wrapped in aluminum foil to rest for about 30 minutes or so.
Sliced and ready to be plated.
Here’s my plate with some homemade mac n cheese and corn.
This was definitely a hot and fast cook on the PBC. I didn’t think it would be done quite as fast as it was. This was
probably due to the amount of KBB and me using the lighter fluid method to get it going. I did wait 15 minutes
before I put a chunk of wood in. I let the wood start smoldering and then hung the Tri Tip after about 5 minutes.
The coals were red hot and almost completely white when I hung it. Anyway it came out just the way we like it!
The Big Dick's rub was perfect on this Tri Tip! Can't wait to try all the rest!
