PBC tri tip, tips?

[BFlynn]

Great success.

Trimmed tri tip.
​​​​​​Marinade 4 hours.

Used 1 worth of chimney of briquettes in the basket. And 30 briquettes to light the baby up.
PBC ran at 250.....and is still going WAY after the cook.

Smoked the tri tip to 110 internal temp.

​​​​​​Seared on the gasser to 135.

Came out exactly how we like it.

No leftovers. Happy family.

[BFlynn]

So this may not be as precise as you like, but here's what I did.
I filled my chimney with briquettes. I had the end of a bag of B&B briquettes. (They burn a little hotter than KBB, from what I understand.)
Dumped all those in the basket.

Then I counted out 30 briquettes of KBB into the chimney. Chimney was probably 2/3 full. BB briquettes and KBB aren't the same size.
By my loose guestimation, I would consider the first amount the equivalent of 50 KBB briquettes.....

[BFlynn]

...lit the chimney and let it go for 10 minutes. Most of the KBB was lit.
Dumped that into the pbc and spread around, and added two tennis ball sized pieces of hickory chunk.
Left the lid off for 5 mins.
Closed the lid. Put magnets over 1 set of rebar holes. Rebar in the other. Let everything settle for 10 minutes.

Ran at 250 after that. Took the tri tip off the smoker after an hour. Smoked some sausage after that. Opened up all rebar holes and it got back to 270 for another hour.......

[BFlynn]

@Alabama Smoke
Took the sausage off, disconnected the fireboard, and left the lid off. Coals ran for several more hours.

So in total

50ish briquettes in the baskets
30 briquettes to light.
10-5-10 on the timing.

with 1 rebar in and 2 holes covered stayed at 250.... and probably could have had 4-5 hours at that temp.

[mountainsmoker]

I would never do a tri-tip on a PBC that I could not control the temp on or have a Fireboard to know what the internal temp was.. To easy to over cook it.

[BFlynn]

I had a Fireboard. The old Maverick 732 would have worked too.

But definitely need to monitor temp.

[RobertC]

I've cooked plenty of tri tips in my barrel. I don't control temperature but I do monitor temperatures in the cooker and in the meat. I don't think I've overcooked one. In fact, years ago I used to cook them in a pan on the stove or in the oven, both with temperature control but w/o an in-meat temp probe. I think I've overcooked them then. Temp probe is pretty handy.

[MBMorgan]

I would never do a tri-tip on a PBC that I could not control the temp on or have a Fireboard to know what the internal temp was.. To easy to over cook it.

Too bad ... you’re missing out on a remarkable cook.

[mountainsmoker]

MBMorgan you did not comprehend my post so why are you responding?

[MBMorgan]

mountainsmoker - Really? You want to pick a fight over the fact that I made an innocuous response to your negative and rather ignorant post?

[hogdog6]

Ignorance is bliss.

[Red Man]

mountainsmoker We all have our own personal preferences. I think tri tip on the PBC is great! I don’t even use a fireboard

(I do use a ThermoWorks Smoke )​​​​​

[mountainsmoker]

:lmao.

[Alabama Smoke]

BFlynn thanks so much for the detailed response. I think that will help.

[SmokingSteve]

I find this to be helpful info.

From <https://pitmaster.amazingribs.com/fo...-tip?pp=528364>

And I got this a while back from Kathryn.

Tri-Tip:

• 1lb 3oz at 290 degF PBC temp: 38 minutes to 115 degF meat temp then reverse seared on gas grill to 130 degF
• 1.83 lb at 270 deg F avg PBC temp: 40 minutes to 115 deg F meat temp then reverse seared on cast iron griddle heated to screaming hot on gas grill to 130 degF internal temp.
• 2lb 2oz at 290 degF PBC temp: 51 minutes to 128 degF meat temp then reverse seared on gas grill to 130 degF
• 2 lb 8 oz at 270 deg F PBC temp: 52 minutes to 135 deg F internal temp.
• Unknown weight or PBC temp: 35 to 40 minutes to medium rare (Noah on PBC video)

[Skip]

Thanks for re-posting this SmokingSteve . I have Tri Tip in the freezer begging to be eaten. I've never done one on my PBC. Maybe next week. Added to the "to be cooked" list!