Well I had planned on doing a Trisket with this cook but due to time constraints it was just a Tri-Tip.
Started with a frozen Tri-Tip that was seasoned with Tim's M-3 rub and some smoked salt before it was frozen and vac sealed...
Then slathered with molasses...
PBC pre-heated...
In goes the Tri-Tip. Did not use the meat hooks because again I thought I was gonna make a Trisket...
1 1/2 hours later it went from frozen to 150F IT...
Tightly wrapped in foil and into the fridge for 30 minutes to cool before slicing...
Sliced thin for sammies later and another cook. I did sneak a couple of pieces and dang that molasses & rub go great together!
And here is the igrill graph of the entire cook...