The short version: Wow! The Pit Barrel Cooker is simply amazing. Get one.
The long version: This was our first tritip using the PBC. We have done a whole chicken, chicken thighs, St Louis spare ribs and salmon. Now the tritip. This is one of our most favorite cuts because we get the Angus at the local farmers market at a really good deal, usually $7/lb trimmed. As creating a baseline of experience, I simply followed the video instructions from the PBC site and used their rub. I also added a ton of hickory chips thinking this would be a really short smoke and I wanted as much smoke flavor as possible. I also used my new Maverick ET-732 for the first time. I sure am glad, too.
I finished the trimming and added the rub just before cooking. I lit the charcoal using lighter fluid (really don't have an issue with it). Waited exactly 15 minutes. I am in Atlanta and that seemed appropriated. Placed the rebar and my probes. Hung the meat and covered it up. You can tell from the photos the smoke was pouring out of the cooker.
At this point, I was expecting it to be ready in 35 minutes. At 35 minutes, it was not done. Thanks to the probes I knew I needed more time without needing to lift the lid and check the temp. The exact cook time was 52 minutes to 135 degrees. PBC temperature was slow to come up probably due to the added hickory chips. Final BBQ temperature at time of extraction was 270.
The supermodel absolutely loved it. She does want a little more wood smoke flavor. I think next time I will detune the cooker and lower the temps so the tritip cooks slower and absorbs more smoke.
We are really enjoying this new cooker. Love the wood/charcoal infused flavor and the extremely easy to use system.
The long version: This was our first tritip using the PBC. We have done a whole chicken, chicken thighs, St Louis spare ribs and salmon. Now the tritip. This is one of our most favorite cuts because we get the Angus at the local farmers market at a really good deal, usually $7/lb trimmed. As creating a baseline of experience, I simply followed the video instructions from the PBC site and used their rub. I also added a ton of hickory chips thinking this would be a really short smoke and I wanted as much smoke flavor as possible. I also used my new Maverick ET-732 for the first time. I sure am glad, too.
I finished the trimming and added the rub just before cooking. I lit the charcoal using lighter fluid (really don't have an issue with it). Waited exactly 15 minutes. I am in Atlanta and that seemed appropriated. Placed the rebar and my probes. Hung the meat and covered it up. You can tell from the photos the smoke was pouring out of the cooker.
At this point, I was expecting it to be ready in 35 minutes. At 35 minutes, it was not done. Thanks to the probes I knew I needed more time without needing to lift the lid and check the temp. The exact cook time was 52 minutes to 135 degrees. PBC temperature was slow to come up probably due to the added hickory chips. Final BBQ temperature at time of extraction was 270.
The supermodel absolutely loved it. She does want a little more wood smoke flavor. I think next time I will detune the cooker and lower the temps so the tritip cooks slower and absorbs more smoke.
We are really enjoying this new cooker. Love the wood/charcoal infused flavor and the extremely easy to use system.
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