Smoked Chicken, Ribs and Tri-tip on the Pit Barrel with B&B briquettes, Cherry, Hickory and Mesquite chunks.
Ribs were no wrap, seasoned with Sucklebusters Texas Pecan, glazed with 1 coat of Sucklebusters Peach sauce.
Chicken was seasoned with Ralph's Fajita Lime and Kinders Margarita seasoning with tequila, agave and lime. Smoked then panned at 160 with butter to soften the skin.
Tri-Tip was seasoned with Pit Barrel Beef and Game seasoning and Restaurant grind black pepper. smoked to 130 and then reversed seared at 500 degrees until I got the char I wanted.
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