Kachina26
Inmate #RDP158
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All the recipes I checked out said about 5-6 hours. Well this damned thing stalled and dinner wasn't ready until way late. But it was good.
Started at 220 high smoke on my Camp Chef pellet smoker (I know I'm cheating). Was supposed to hit 165 in about 2.5 hours. I took 4.5 hours to hit 165. At that point I wrapped it and bumped up to 250 to try to push through the stall. 3 hours later, I was only around 175 I think. Finally, around 4.5 hours later I was at 198 and I could pierce the meat with little resistance. Pulled it off to rest for 30 minutes while I cooked the sides.Time? Cook temp? Finish temp?
It did not, it had a full fat cap on it. However, I wouldn't say it was super juicy. If I do it again, I'm going to inject it. I wanted to this time, but forgot that I had wanted to. Getting old sux. That said, I reheated some at work today and it was really good, not dry and very flavorful.Did it dry out?
Did it dry out?
From my experience, Tri Tips are alot leaner cuts, than Briskets, and are prone to drying out when cooked low and slow. Briskets typically have alot more fat than tri tips, which is a key reason why low and slow works on them.Started at 220 high smoke on my Camp Chef pellet smoker (I know I'm cheating). Was supposed to hit 165 in about 2.5 hours. I took 4.5 hours to hit 165. At that point I wrapped it and bumped up to 250 to try to push through the stall. 3 hours later, I was only around 175 I think. Finally, around 4.5 hours later I was at 198 and I could pierce the meat with little resistance. Pulled it off to rest for 30 minutes while I cooked the sides.
It did not, it had a full fat cap on it. However, I wouldn't say it was super juicy. If I do it again, I'm going to inject it. I wanted to this time, but forgot that I had wanted to. Getting old sux. That said, I reheated some at work today and it was really good, not dry and very flavorful.
Doing a chuck roast tomorrow...OK......this thread caught my interest. I'm going to smoke a trip tip tomorrow and give a report. It will be injected with beef broth, au jus and Worst sauce. No cutting off of any fat, slathered in yellow mustard and seasoned with rub. Will cook at 250 and wrap when it hits the stall. it will be cooked on a Myron Mixon gravity feed smoker with a water pan. I'll be taking pictures and will post. Let's see how it turns out!
Im doing one tonight on the BBQ and some Mexican chickenAll the recipes I checked out said about 5-6 hours. Well this damned thing stalled and dinner wasn't ready until way late. But it was good.
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The smoker. The tri tip. Went on this morning.After you get about 3 hours of smoke and the temp hits 165, you can wrap it leaving the thermometer in and throw it in the oven to finish. That way you can easily and quickly change the oven temps while monitoring the internal temp.
BTW, if you don't already have one, get the DOT from Thermoworks. I use it all the time.
This is how I'm cooking it.OK......this thread caught my interest. I'm going to smoke a trip tip tomorrow and give a report. It will be injected with beef broth, au jus and Worst sauce. No cutting off of any fat, slathered in yellow mustard and seasoned with rub. Will cook at 250 and wrap when it hits the stall. it will be cooked on a Myron Mixon gravity feed smoker with a water pan. I'll be taking pictures and will post. Let's see how it turns out!
Did you just quote yourself?This is how I'm cooking it.
I just home with 2 of them . Yours look perfect !Old fashioned bbq style yesterday. Costco pre seasoned tri tip was delicious.
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Yes,Did you just quote yourself?
My chuck was a bit of a fail as well.Pulled the tri tip at 200 and let it rest for an hour. Meat was tender but wasn't that juicy. It was a Creekstone Prime so it had higher than normal fat content. Even with the injection and rub it wasn't that flavorful. Don't think it was worth the 6 hour smoke. View attachment 996199
Make sure you leave the fat cap on the bottom and cut off the silver skin, but leave the fat. I've found out that the injectible needs to be pretty salty to get any flavor to stay, inject it well and when you wrap it at the stall, pour about a 1/2 cup of the injectible juice with it. That'll make a difference.Pulled the tri tip at 200 and let it rest for an hour. Meat was tender but wasn't that juicy. It was a Creekstone Prime so it had higher than normal fat content. Even with the injection and rub it wasn't that flavorful. Don't think it was worth the 6 hour smoke. View attachment 996199