Planning 6 tri- tip

[Thomassen]

I’ve been asked to cook six tri-tip for a friend’s 50th Birthday. Never loaded the PBC with six. Wondering about cook times.

[CaptainMike]

No experience with a PBC, but I have started to SV tri tips when I have a lot to do. It's a great method for meal planning and timing.

[Skip]

+1 on the SV Method. Easy way to do TT for a crowd.

[surfdog]

Yep...the catering secret. ;-)

[Brewmaster]

The cook time shouldn't vary to much so long as you keep the temps up, may have to crack the lid because of all the moisture from the meat

[7pigfeathers7]

I cook six at a time frequently. Buy peeled tri-tip from Costco. External fat does nothing to enhance tri-tip and will cool your coals. Cook to internal of 130 and Cambro at least thirty minutes. The resulting pan juices are fought over for bread dipping.
I am not compensated in any way from Costco, but I am certainly open to offers.

[Spinaker]

This is going to be an awesome cook! Get us some pics!

[Thomassen]

Well, six tri-tip became eight. Smoked in the PBC until internals reached 135, then seared on a Weber gas grill. Two platters. A big hit.

[MBMorgan]

Nice ... congrats!!

[Jerod Broussard]

Daaaaaaang, talk about loading up the barrel.

[Thunder77]

Yowza! Looks beautiful!

[smn1285]

Looks like you nailed it, perfect color!

[Frozen Smoke]

Yep you nailed it! A little slow smoked and then the reverse sear that's the perfect tri tip method. Had I caught this post sooner I would have suggested a board sauce for a couple of those.

[rwalters]

Fantastic cook!!!

[jumbo7676]

That is one fine looking plate of meat.

[7pigfeathers7]

The twins loaded with 11 tri-tips. Their ugly stepsister is packed with chicken.

[Thomassen]

How long did your cook take and how many people did you feed? Looks great.

[7pigfeathers7]

It took 55 minutes to 130 internal with Kingsford blue and 2 chunks of apple. I also did 80 chicken thighs and with a big pot of beans we fed 80 people.

[Thomassen]

How did you prepare the trip-tip? Dry brine? Dry rub? Did you sear them after you pulled them before serving?

[7pigfeathers7]

Montreal Steak Seasoning the night before. Pulled at 130 internal and straight to Cambro for half an hour. Sliced and served with au jus. Should have taken pictures but things got a little busy.

[7pigfeathers7]

Montreal Steak Seasoning the night before. Pulled at 130 internal and straight to Cambro for half an hour. Sliced and served with au jus. Should have taken pictures but things got a little busy.