my first tri trip and my 4th cook overall on the PBC. 3.24 lbs, used PBC beef game rub, let it sit out to get to room temp for about 1.5 hours. had a full basket using Kingsford Blue and lit exactly as PBC lighting video online without using chimney, used 1 handful of hickory chips. hung 2 tips, used both rods and vent to .25 open. Using the Maverick thermometer smoked it to 140 deg. I did not use the BBQ thermometer so I don't know what the PBC was running. It was done in 43 minutes and let it rest 10 min before cutting into. that was the first time my wife and I had ever had tri tip and it was absolutely amazing!!!!!
did a boneless leg of lamb but didn't record how much it weighed. Used the PBC beef and game rub and stuck fresh rosemary around and inside the lamb. I didn't remove the twine as I didn't have any more twine to fasten it back once we seasoned it. For future I will, and do suggest, removal of the twine so you can season the inside, then roll it back and fasten it with twine. Also, if you see in the picture I left the green thing in. My rationale was if I pull it it may drain some juices out of the hole it would create, so I just left it in. Lit a full basket, without chimney, using Kingsford Blue exactly like the video, then hung the tips using both rods and vent .25 open. Used about 1.5 handfuls of hickory chips and cooked it to 145 deg using Maverick thermometer. Again, I didn't use the BBQ thermometer so I don't know how hot the PBC was. It cooked in 68 min. Let it rest for 10 min then cut into it. Brilliant flavor but like I said above, next time I am going to open the twine and season inside.
Mind you, I'm no pro as this is my first time ever using any kind of smoker/grill so I know there is some work to do, but I'm having a great time learning and eating!!!!
Jason
