Here is a shot of the LaPlata's off our grill deck with a fresh snow cap, thought you would like to see it
On Sunday we fixed a tri tip to trisket on the PBC. Here it's hooked up and ready to be loaded into the PBC. Marinated with garlic salt, S&P, tatonka dust, minced garlic EVOO & say sauce.
Into the PBC with a little hickory wood and smoking just fine.
Here is the PBC cooking just fine, next to our little Weber Bronc smoker.
At 170 removed the trisket put it in with potatoes, carrots, onion, cabbage & some green chili. Put more Tatonka dust over the veggies and threw on bacon for flavor. also added broth for gravy later.
Removed from the PBC when the trisket read 203 degree's. And does it look good.
Here is the final result, plated up with a fantastic light gravy over all the grub. My wife made the broth with Knorr beef flavor homestyle stock. WOW what a gravy. Best hot beef sandwich I ever ate. And I have ate many. Hope you enjoy the post, keep eating grilling & smokin' my friends. It's all good, thanks
