PBC Trisket

[Sam3]

I'll be right over.

[GusRobin]

When I get home I'll have to defrost the tri-tip in the freezer and try it.

[GrillGeek]

Smokehouse is an old school steak house in Burbank, right next to the Warner Brother's Studio. It used to be the hangout of Bob Hope, Bing Crosby and the such.

They use Kraft Mac and Cheese mix with butter and Parmesan cheese for their bread. They won't say their exact recipe, but I think we have it pretty close. They sell the same bread at the De Bell Golf Course. You can pick up orders of the bread to go at either place.

I love Clearmans too. It's a staple at the firehouse. I've been to North woods inn a free times. It's the only place with snow on the roof year round in so cal. I don't know how they do it

Eric care to post your version of the bread recipe...

Dun did. It's in the recipe section. It's a very rough version.

[fishingbouchman]

    

[sliding_billy]

Funny how things go with that thing coming to temp so quick.  Looks great!

[smokeasaurus]

How did you like the Pit Barrel Trisket compared to the Triskets you have done in your Memphis?

[ACW3]

DAYUMM!!  Mike, that looks mouth watering good! 

Now I have got to go get some tri-tip.  It appears my freezer doesn't have any hidden away.  Need to call the butcher shop and see if they have any available.

Art

[muebe]

How did you like the Pit Barrel Trisket compared to the Triskets you have done in your Memphis?

It was really good. Just not as tender as the ones from my Memphis or PTG if you can believe that looking at the pics. I think this is just due to the higher cooking temps I had the time. The first 20 minutes the PBC was over 400F and then dropped to 340F and did not settle down to 300F until close to the end of the cook. This is a great temp for chicken and hot & fast 138F internal temp Tri-tip but too hot for low & slow.

I filled the tray up with level coals and lit using the lighting procedure with lighter fluid. I waited 20 minutes until the coals ashed over. Then put it in the cooker with the grate. The PBC just might cook too hot to make a proper Trisket IMHO.

Again it was really good. If I had never tasted the low and slow pellet cooked Trisket I would be raving about this version.

The PBC is a power cooker. It did it's job. And did a pretty good job too. I honestly expected it to be like shoe leather when cooked that hot and fast to 200F internal temp. I was pleasantly surprised to find how good it turned out

[Pappymn]

How did you like the Pit Barrel Trisket compared to the Triskets you have done in your Memphis?

It was really good. Just not as tender as the ones from my Memphis or PTG if you can believe that looking at the pics. I think this is just due to the higher cooking temps I had the time. The first 20 minutes the PBC was over 400F and then dropped to 340F and did not settle down to 300F until close to the end of the cook. This is a great temp for chicken and hot & fast 138F internal temp Tri-tip but too hot for low & slow.

I filled the tray up with level coals and lit using the lighting procedure with lighter fluid. I waited 20 minutes until the coals ashed over. Then put it in the cooker with the grate. The PBC just might cook too hot to make a proper Trisket IMHO.

Again it was really good. If I had never tasted the low and slow pellet cooked Trisket I would be raving about this version.

The PBC is a power cooker. It did it's job. And did a pretty good job too. I honestly expected it to be like shoe leather when cooked that hot and fast to 200F internal temp. I was pleasantly surprised to find how good it turned out

Might still be too soon to be saying shoe leather....still have it in my fridge

[muebe]

Pappy put that Tri-Tip in your MAK at 225F until the IT hits 150F then foil it, bump up the pellet boss to 260F until the IT hits 195F to 200F. Let it rest for an hour before slicing across the grain. The whole cook should take around 5 1/2 hours.

Trust me! You will love it

[mikecorn.1]

Fantastic cook Mike! 


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[TMB]

Now, I know what a trisket is!  Great job,  but kimmie would never eat it,. to raw for her   

[muebe]

Now, I know what a trisket is!  Great job,  but kimmie would never eat it,. to raw for her 

It is cooked to 200F and there is no red at all except for the smoke ring. I suppose you could grill the slices 

[TMB]

Now, I know what a trisket is!  Great job,  but kimmie would never eat it,. to raw for her 

It is cooked to 200F and there is no red at all except for the smoke ring. I suppose you could grill the slices 

You mean burn them     

[drholly]

Sorry, Pappy - Muebe has convinced me. Doing a trisket on the PBC this weekend (if it doesn't snow...)