I used a whole tri tip roast [sorry Easterners] with a rub found on this forum, but I let the IT get to 140 so there is rare meat on the thick end and medium on the thin end. I also add a touch more salt, but the recipe is copied faithfully below.
I cooked it in a MES30 at 224 using apple chips in the hopper. It took about 1:20 to cook, 2.6 lbs or so.
COFFEE COCOA RUB
from Scarbelly:
This one rocks and has been tested by many folks here on the forum with great success
BBQ Goddess Java Rub
1/2 cup coffee grounds (I use the Cuban coffee, its stronger and ground finer or you can uses espresso powder)
1/2 cup cocoa powder
1/2 cup turbinado sugar
1/2 cup kosher salt
2 Tbs cinnamon
2 Tbs Cayenne
Smoke at 225 until the IT hits 130 then wrap in foil and in a couple of towels to rest for 30 minutes before slicing
I also put a pan of beef stock under the roast to capture the drippings. I defat the drippings and reduce the stock for au jus for french dips the next day
Photo 1: the butcher was kind enough to trim the major fat off before weighing. We pay 6.99/lb here [resort area].
Photo 2 - that is the rub. As noted above I add a touch more kosher salt:
Photo 3 - delicioso. It really barks up perfectly. The last step of foil wrapping and resting is crucial.
I cooked it in a MES30 at 224 using apple chips in the hopper. It took about 1:20 to cook, 2.6 lbs or so.
COFFEE COCOA RUB
from Scarbelly:
This one rocks and has been tested by many folks here on the forum with great success
BBQ Goddess Java Rub
1/2 cup coffee grounds (I use the Cuban coffee, its stronger and ground finer or you can uses espresso powder)
1/2 cup cocoa powder
1/2 cup turbinado sugar
1/2 cup kosher salt
2 Tbs cinnamon
2 Tbs Cayenne
Smoke at 225 until the IT hits 130 then wrap in foil and in a couple of towels to rest for 30 minutes before slicing
I also put a pan of beef stock under the roast to capture the drippings. I defat the drippings and reduce the stock for au jus for french dips the next day
Photo 1: the butcher was kind enough to trim the major fat off before weighing. We pay 6.99/lb here [resort area].
Photo 2 - that is the rub. As noted above I add a touch more kosher salt:
Photo 3 - delicioso. It really barks up perfectly. The last step of foil wrapping and resting is crucial.
