Tri-Tip on PBC

[motoeric]

Hola! I'm thinking of doing up the tri-tip on the PBC instead of on the Weber grill for the Superbowl this Sunday.

Any thoughts from people who have done both?

If I go w/ the PBC, what sort of timing should I be looking at?

Thanks!

Eric

 

[Fwismoker]

Whatever you do just sear it when you're done. The skinny profile of the hanging meat won't give you the reverse sear you'd want... If it were me I'd pull about 115 and plop it down over the coals broadside. Good luck with your cook! Go Panthers! (still hope it's a close game)

 

[Bob C Cue]

I haven't done a tri tip on both so can't do a comparison for you. But I have done a couple on the PBC and they were outstanding. Cook time will vary based on size, outside temp, etc., but expect 40 minutes to an hour and 15 minutes or so. Best of luck.

 

[fnjay]

I didn't do a reverse sear on it when I did on PBC, but It was done in like 40 minutes to medium rare and had good enough direct heat for some mallard reaction to go down. If you like more of that and are doing a reverse sear I'd probably get it of at about the half hour mark (it of like 120-125 ish?) to sear on the grate with lid off.....leave lid off for about five before throwing back on to let coals come up to blazin temps. Either way will taste great im sure!

 

[PatioDaddio]

Just follow the PBC recipe and it'll be the best you've had. No need for a post-sear. I cater weddings occasionally with tri-tip straight off of the PBC (cooked over 100% Kingsford blue bag, with lighter fluid *gasp*) and people swarm me with compliments.

John

 

[PatioDaddio]

P.S. The largest tri-tip that I've seen is probably about 3.75 lbs. Even at that size, which is seriously atypical, you're looking at a maximum cook time of about 50-60 minutes if you follow the PBC instructions.

 

[Fwismoker]

I didn't do a reverse sear on it when I did on PBC, but It was done in like 40 minutes to medium rare and had good enough direct heat for some mallard reaction to go down. If you like more of that and are doing a reverse sear I'd probably get it of at about the half hour mark (it of like 120-125 ish?) to sear on the grate with lid off.....leave lid off for about five before throwing back on to let coals come up to blazin temps. Either way will taste great im sure!

I agree fnjay, It'll always be good just with the maillard reaction it does get but next time you cook one do the sear.... the more maillard the better without question

 

[PatioDaddio]

I agree fnjay, It'll always be good just with the maillard reaction it does get but next time you cook one do the sear.... the more maillard the better without question

Just crack the PBC lid about 1/2" for the last 20 minutes and they'll sear where they hang. Of course this will reduce your overall cook time, so plan accordingly.

John

 

[robert-r]

I do them all the time on my WSM 14.5. Stupid EZ. Rub of your choice - suggest Montreal Steak Seasoning for starters. Hang them until IT is 119* - 122*. Reverse sear for the win.

 

[PatioDaddio]

I do them all the time on my WSM 14.5. Stupid EZ. Rub of your choice - suggest Montreal Steak Seasoning for starters. Hang them until IT is 119* - 122*. Reverse sear for the win.

Yes, but the post is about "Tri-Tip on PBC", not "Tri-Tip on WSM". :-D

John

 

[AClarke44]

I own both a weber kettle and a PBC and have done tri-tip in both. Both will turn out great tri-tip. My preference is more with the method than the cooker as I like to do a reverse sear. The flavor is a tad different from the PBC, not better, just different. 16Adams describes it best by saying it tastes like a fine Brazilian steak house flavor. But I prefer a good sear. I've cooked one all the way through in the PBC and it is great, but I still prefer the crunchy crust of a good sear. So, my preference is to reverse sear... started off in the PBC and seared off in the kettle. Or if you have an extra grate you can raise the coal basket in the PBC to the grate and put another grate over the rebar and sear it that way.

Oh and if you wanna save on coals when you do a short cook in the PBC like a tri-tip or chicken you can try this (below) using fire brick. Just light the way you normally would and as many coals as you usually do.

 

[robert-r]

Yes, but the post is about "Tri-Tip on PBC", not "Tri-Tip on WSM". :-D

John

They're hung in a vertical cylinder . Can't see a huge difference in how they cook. Was trying to be helpful.

 

[Fwismoker]

I do them all the time on my WSM 14.5. Stupid EZ. Rub of your choice - suggest Montreal Steak Seasoning for starters. Hang them until IT is 119* - 122*. Reverse sear for the win.

Regardless of the cooker i'm with you on the reverse sear.

If you stand next to a fire sideways then you will feel a burn on that side but if you face the fire the front of you will feel the burn (and see it in the mirror the next day)... hope that silly analogy makes sense.

Unless someone is cooking a rubik's cube then there is a skinny profile to the meat. I think the grate level of the PBC would do a fine job searing especially with the lid off.... no reason to leave it on, let that sucker get a serious sun tan on both sides as it only adds more flavor.

 

[Bob C Cue]

Here's a photo of using the two grates like Andrew suggested.

 

[motoeric]

How do you lift the charcoal grate? Welding gloves?

Eric

 

[AClarke44]

How do you lift the charcoal grate? Welding gloves?

Eric

That's how I've done it. Some people make hooks to pull it out with.

 

[Fwismoker]

How do you lift the charcoal grate? Welding gloves?

Eric

I use an oven mitt to sit splits gently down into the red hot fire... Everyday oven mitt will do just fine.

 

[EverettBBQ]

My last tri-tip

Slow smoke at 250 till had a temp of 125

 

[Bob C Cue]

That's how I've done it. Some people make hooks to pull it out with.

When using gloves the more heat resistant the better. I once used cheap welder gloves and had to drop the basket before I had it in place. Always test the gloves before committing to picking up the basket. Obviously the basket handle is scorching hot so I would not recommend cheap oven gloves.I use these:[ame]https://www.amazon.com/gp/aw/d/B00RUBZNDQ/ref=mp_s_a_1_1?qid=1454472564&sr=8-1&pi=SY200_QL40&keywords=Grill+Heat+Aid&dpPl=1&dpID=51VXZoVpIQL&ref=plSrch#[/ame]

 

[Fwismoker]

When using gloves the more heat resistant the better. I once used cheap welder gloves and had to drop the basket before I had it in place. Always test the gloves before committing to picking up the basket. Obviously the basket handle is scorching hot so I would not recommend cheap oven gloves.

:shock: It's a very good thing I use quality oven glove as opposed to the cheap ones on SCORCHING HOT things Bob! :becky: