Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: sb2_7 on March 05, 2015, 09:34:02 PM
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I just cooked my first ever tri tip and i cooked it on the PBC! I used the PBC Beef and Game rub and thats it. I used the lighter fluid method with almost a full basket of KB. The tri tip was done in about 45 minutes to an internal temp of 135. It tasted excellent. I couldnt figure it out, sirlion, strip, etc., but it tasted pretty close to a steak i would cook on the grill.
The PBC started hot and stayed hot. When the tip was done the PBC temp was at 350. Ambient outside temp was about 45.
I do have a question for you guys. Notice how the briquettes on the right are not ashed or even lit. Im not sure how that happened or why. I assume that would be a problem if I would have been doing a long cook. I soaked the charcoal pretty well to start.
This is first time i have ever tried to save any charcoal, due to this being such a short cook. I covered the re-bar holes and the intake with foil. We will see how much i have left and if it would be good enough to reuse.
Im definitely going to try Muebe's Trisket at some time in the near future.
[attachments deleted after 6 months]
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Nice looking TT. You may hear mention of the Trisket. It is an urban legend 8)
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Nice looking TT. You may hear mention of the Trisket. It is an urban legend 8)
Don't listen to Pappy! Too many paint chips ingested as a child has caused him fear of anything new and different.
Your tri-tip looks great!
As far as the coals that might be you needed to wait just a couple minutes longer before putting the lid on. The 20 minutes is a guide but you can look at them and see when the entire coal bed is starting to ash over.
And give the Trisket a try. When done properly it turns out excellent!
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Muebe is right about the basket of coals and he is right about how nice your tri-cut looks - it is beautiful! NICE JOB! As for the triscut, well I have to bow to Pappy's age and experience... ;) ;D ;D ;D 8) 8) 8)
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Do not fear the trisket. Muebe is the "Father of the Trisket" here at LRBBQ...and it is real.......oh so real 8)
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Nice looking piece of meat!
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Great looking tri tip! I have done several triskets and it is NOT a legend! Like Muebe says if done right they are excellent. We actually
prefer trisket over brisket. (Plus a BIG price difference) ;)
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I would hammer that hunk of meat. Looks outstanding.
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I do have a question for you guys. Notice how the briquettes on the right are not ashed or even lit. Im not sure how that happened or why. I assume that would be a problem if I would have been doing a long cook. I soaked the charcoal pretty well to start.
I notice this fairly often, especially early in the cook. With long cooks, it has never been a problem, as all the charcoal eventually lights and burns. In some ways, I think it actually helps with longer cooks because fresh charcoal burns later in the cook, helping to prolong a steady heat source. Here's a photo from my very first cook (I can't believe my PBC was once that shiny and clean!).
By the way, nice tri tip!
(https://farm9.staticflickr.com/8644/15524533873_8737b1df8e.jpg)
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nice job on that tip, color looks brilliant!!!! did you season and cook it the same day or brine it overnight?
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Ron you might be right regarding the coals. since this was just s 45 min cook maybe they didn't have enough time.
nice job on that tip, color looks brilliant!!!! did you season and cook it the same day or brine it overnight?
I just seasoned it with pbc beef and game right before I threw it on. Flavor was fantastic.
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Here is what the coals look like from after this cook.
Do you guys think I could get a long cook if I used these and then filled basket full with new kb?
[attachments deleted after 6 months]
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HMMM never tried it - if you do, let us know how it works. I usually get 7 - 8 hours out of my coals, but this could be an interesting option.
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As far as the coals that might be you needed to wait just a couple minutes longer before putting the lid on. The 20 minutes is a guide but you can look at them and see when the entire coal bed is starting to ash over.
I take it as this is one of the things learned that differ from what Noah says? Im at the altitude that calls for 15 min, but maybe i do need to wait longer.
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My first Tri tip I did with a piece or two of pecan wood and was blown away by the flavor. I apparently cut some of it wrong because some was tender, some was bubblegum. Definite turn off on the bubble gum parts. Lol
I don't remeber what the "trisket" is. Refresh my memory.
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My first Tri tip I did with a piece or two of pecan wood and was blown away by the flavor. I apparently cut some of it wrong because some was tender, some was bubblegum. Definite turn off on the bubble gum parts. Lol
I don't remeber what the "trisket" is. Refresh my memory.
Trisket is a Tri-Tip cooked like a brisket.
Trim. Rub. Cook until internal temp is 140F. Then tightly wrap with foil and continue to cook until internal temp is 200F to 205F. Let rest in foil until completely cool. Then slice across grain. Enjoy!
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_124405.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_124923.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_125150.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_125157.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_125209.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_125346.jpg)
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Yeah boy, I like my tri-tip sliced nice and thick like that. Nice job with it.
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Can someone find and post the picture of the Tri-Tip with the lines showing where you should like it to maintain "across the grain" cuts?
Thanks!
T
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Here is the Weber link....
https://www.youtube.com/watch?v=gmxHmuV4vTU (https://www.youtube.com/watch?v=gmxHmuV4vTU)
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Here is the Weber link....
https://www.youtube.com/watch?v=gmxHmuV4vTU (https://www.youtube.com/watch?v=gmxHmuV4vTU)
Thanks that was very helpful, a video is better to me.
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Not the one I was thinking of, that had been posted here not eh site - but I like the video explanation better too! ;)
Thanks!
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I do like that video.
Muebe how tender is it and how is the flavor after cooking it through that way?
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Here is the pic if you just want that
(http://tapatalk.imageshack.com/v2/15/03/07/1d3de7508fede9e25b83d817ca497111.jpg)
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Good to have both!
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I do like that video.
Muebe how tender is it and how is the flavor after cooking it through that way?
Very tender and great flavor. Give it a try.