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16Adams
10-11-2015, 05:03 PM
18 hour overnight marinade in oil, garlic, worchestishire, coarse pepper and mustard. Have seared the Tri on both sides for a nice crust. Now wrapped tight in foil offset in Tiernan SOB. Cocoshell briquettes and hickory chunks for fuel.

93vpmod
10-11-2015, 05:08 PM
Wow, looks incredibly tasty!

cowgirl
10-11-2015, 05:16 PM
Looking great!!

AClarke44
10-11-2015, 05:44 PM
Looks great! Although I was hoping for a PBC cook...:heh:

16Adams
10-11-2015, 05:56 PM
And money shot. Tasty and juicy

Bonewagon
10-11-2015, 06:06 PM
Delicious!

16Adams
10-11-2015, 06:17 PM
Third time was the charm.

bluetang
10-11-2015, 06:51 PM
Def beefy goodness!

Shagdog
10-11-2015, 07:01 PM
Looks great! :thumb:

BigBobBQ
10-12-2015, 04:07 AM
I would hit that plate in a heartbeat for sure.

16Adams
10-12-2015, 08:13 AM
Looks great! Although I was hoping for a PBC cook...:heh:

Ironically this was my third TriTip cook and first success. The two fails were in the PBC. I just didn't know WTF I was doing hanging. I over cooked both and were dry. Also this cut was purchased from a butcher and a better cut of meat. I seared this Tri tip at 450* plus on both sides for 4-5 minutes. Then wrapped tight in foil placed offset in Tiernan SOB to an internal of 127-135. Removed and allowed to rest guessing 20-30 min. I loosened and tented the foil around 15-20" of the rest period. This thing was squirting juice as I sliced it. Medium ends for bride- med rare-medium middle for me. Very pleased.
I'm sure the PBC can crank out a mean TT. I'm thinking that sear was key for my advanced beginner cooking level.

AClarke44
10-12-2015, 08:56 AM
I usually hang it first and cook to about 110-115 IT. I keep the PBC at my favorite temp of 275 (ish). Once the tri-tip is where I want it I sear it on another grill to about 135 (We like medium). I suppose I could sear it in the PBC but I haven't tried searing anything on it yet as it just seems like the grate is too far from the coals.

My tips also have the fat trimmed off. I noticed yours had the fat cap still on. Not sure it that makes a difference or not. I've never cooked a bad tri-tip though. I've done them on my weber and PBC and I think I'd give the edge to the PBC.

Here's a decent shot of one:

Diesel Dave
10-13-2015, 07:20 AM
Oh boy :hungry: that looks great

PatAttack
10-13-2015, 07:30 AM
Congrats on the tri-tip cook, Adams.

Finally!:-P:laugh:

16Adams
10-13-2015, 07:37 AM
Congrats on the tri-tip cook, Adams.

Finally!:-P:laugh:

Amen!!

Smoke on Badger Mountain
10-13-2015, 09:50 AM
Glad you had a successful cook. It looks great!