Sunday Tri-tips on the OldSmokey
2 tri-tips. i crosshatched the fat caps
and seasoned with McCormick's Montreal steak, into the fridge over-night
setup- one-sided indirect on the OldSmokey with 1/2 chimney of charcoal
and a hunk of hickory
cooked fat cap down (to the higher heat) to 115°IT
took them off to rest while i setup for the reverse sear
a tall-walled foil pan upside down to raise the drip pan
then the drip pan on top of it
picked up the coals with tongs and put them in the drip pan
right up under the grill grate
reverse seared to 135°IT
Sunday Tri-tips on the OldSmokey
- smokedcuda
- Posts: 209
- Joined: Sun May 05, 2013 7:21 pm
Re: Sunday Tri-tips on the OldSmokey
Looks fantastic, thanks for posting the pics and description. Going to give this a roll soon.
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- Posts: 76
- Joined: Fri Aug 07, 2015 10:48 pm
Re: Sunday Tri-tips on the OldSmokey
Well Played Sir, Well played!
That last pic was heartwarming, just perfect!
That last pic was heartwarming, just perfect!
Re: Sunday Tri-tips on the OldSmokey
I've not see tri-tip in the beef section at the store before. Maybe I've overlooked it.
Re: Sunday Tri-tips on the OldSmokey
the big HEBsbeerdruid wrote:I've not see tri-tip in the beef section at the store before. Maybe I've overlooked it.
- quiet time
- Posts: 212
- Joined: Mon May 21, 2007 6:58 pm
- Location: Lumberton, TX
Re: Sunday Tri-tips on the OldSmokey
Nice looking meat! Never had tri-tip before - ate it at a co-workers house in CA, but it was tough (probably didn't cook it long enough).
Are you able to get it tender at 135?
Are you able to get it tender at 135?