OD- No tri tip? It is definitely a west coast thing but they are absolutely delicious!! Do you prefer brisket over tri tip too? Being from California originally, I grew up on charred tri tip off of my parents gas grill ha!! I think that tri tip off the PBC is awesome, juicy and so tender. - Amber
Should have taken photos, because I cooked each different. First one with my brisket rub went into the PBC on the grill for 20 minutes then flipped and stuck with a Maverick. IT was 114 at the flip. Cooked it to 147, then took off for a short rest before slicing.(Too short, but I had a hungry crowd). Had diagrammed lines on note for cutting purposes, so it was sliced reasonably, correct. Meat was medium and juicy. Crowd loved it and gobbled up. Me? So So. Next one I cooked, using Pappy's Prime Rib rub(Gift from a Pasadena Pellethead for some grits I sent him Christmas), I, first, put a 5 minute char on each side with my $99 Char Broil gasser, then put it on the PBC with the Maverick in at 88 IT. Took this one off at 150 and rested 10 minutes. Didn't like this one as much, due to the rub, and it wasn't as tender as the first. Could have been my slicing. Wife said she liked first one best. Any way you cut it, it can't beat a bone-in ribeye with a good char! Must be the Coon dog in me!
OD