The Nation Has An Appetite

Tri-Tip on the PBC

9 Comments

I got my Pit Barrel Cooker on Wednesday, and immediately ordered a 3lb tri-tip from a meat market in MA (had to look around as tri-tip is not a standard East Coast cut of meat).

Picked it up yesterday at Arnold's Meats in East Longmeadow, Mass:

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Nice cut of meat, not too much fat.

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Next I added the rub, and set my hanging hook in the middle of the Y.

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I filled up the charcoal container, but put about a fourth of the coals into my chimney, and lit them, letting them heat up for 15 minutes, then added the hot coals to the briquet basket, and set it in the bottom of the PBC.

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Hanging the tri-tip into the cooker:

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Then covered the lid and let 45 minutes go by.  I let it rest for 15-20, and covered with some tin foil to keep it warm.

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The tri-tip was nicely smoky with a little crust, and very evenly cooked - medium rare edge to edge.

NBBW had made Far Breton, and we had that as dessert with some Breton cider.

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9 thoughts on “Tri-Tip on the PBC”

  1. Nice. Pics are a bit too embiggened, I think.

    I've always smoke-seared tri-tip to get a significant crust, but struggled to get it cooked evenly. This looks beautifully rare-to-medium rare.

    1. Re: embiggened. Hmm, do you know if I set the size when I export them from the Mac, or is it something I control when I import them into the World's Greatest (i.e. can I fix now?)

      1. They are a little big but I think it's fine. Getting it just right takes too much effort and specialized knowledge. As they are now, the theme will control their maximum size so they aren't too large for the page. It means that on a phone, they fit just as well as a large screen. But on the large screen they will also take up the entire width so they can seem very big.

          2. But then it looks terrible on mobile. The proper way is to set max-width but it isn't an HTML attribute, complicating using it.

    1. Nope - the rub I have has a smoky composition and the dripping into the coals makes for a wonderful smoke.

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