Folks,
I want to check in and share the results of my first cook of the season. I did two untrimmed tri tips on the Pit Boss 700S. As I mentioned last summer, I am very new to this and only cooked twice on the cooker after getting it last summer. This is my third cook.
One tri tip was about 3.5 pounds and I used Trader Joe's coffee and garlic rub on it. The other was about 2.5 pounds, and for this I put together my own rub of kosher salt, applewood smoked salt, brown sugar, paprika, black pepper, onion powder, ancho chili, cayenne, and Worcestershire sauce.
I filled the hopper with Cabela's competition blend pellets and my 12 inch AMZN tube half full. I lit the tube, put both steaks on the cooker fat cap down at the smoke setting, placed my thermo probe in the thickest part of the smaller steak. I placed the probe to monitor the cooker temp in the back corner on the opposite side of from the cooker's own temp probe.
Interestingly, the temp seemed to hover around 160-180 F on the cooker's display, but my remotely monitored probe registered between 180 and 235 F during the cook. This seems like quite a discrepancy! Why, do you think?
When the internal steak temp got to 120, I increased the cooker temp to 450 F. I pulled the first steak at 135 and wrapped it. I placed the probe into the larger steak, which only registered 113, but it was near the side of the cooker that was reading cooler (near the cooker's own temp probe). I pulled and wrapped the larger steak at 130.
Here is a picture of the aftermath of dinner. We were too hungry to pause for pictures before, and we had guests (we have started hosing very small, socially-distant backyard gatherings).
Overall, reviews were good, and consensus was that my rub was better than Trader Joe's, but the meat was a bit overcooked. I'm open to comments and suggestions!
‐ Jon
I want to check in and share the results of my first cook of the season. I did two untrimmed tri tips on the Pit Boss 700S. As I mentioned last summer, I am very new to this and only cooked twice on the cooker after getting it last summer. This is my third cook.
One tri tip was about 3.5 pounds and I used Trader Joe's coffee and garlic rub on it. The other was about 2.5 pounds, and for this I put together my own rub of kosher salt, applewood smoked salt, brown sugar, paprika, black pepper, onion powder, ancho chili, cayenne, and Worcestershire sauce.
I filled the hopper with Cabela's competition blend pellets and my 12 inch AMZN tube half full. I lit the tube, put both steaks on the cooker fat cap down at the smoke setting, placed my thermo probe in the thickest part of the smaller steak. I placed the probe to monitor the cooker temp in the back corner on the opposite side of from the cooker's own temp probe.
Interestingly, the temp seemed to hover around 160-180 F on the cooker's display, but my remotely monitored probe registered between 180 and 235 F during the cook. This seems like quite a discrepancy! Why, do you think?
When the internal steak temp got to 120, I increased the cooker temp to 450 F. I pulled the first steak at 135 and wrapped it. I placed the probe into the larger steak, which only registered 113, but it was near the side of the cooker that was reading cooler (near the cooker's own temp probe). I pulled and wrapped the larger steak at 130.
Here is a picture of the aftermath of dinner. We were too hungry to pause for pictures before, and we had guests (we have started hosing very small, socially-distant backyard gatherings).
Overall, reviews were good, and consensus was that my rub was better than Trader Joe's, but the meat was a bit overcooked. I'm open to comments and suggestions!
‐ Jon