Sunday Tri-tips on the OldSmokey

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CaptJack
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Sunday Tri-tips on the OldSmokey

Post by CaptJack »

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

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smokedcuda
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Re: Sunday Tri-tips on the OldSmokey

Post by smokedcuda »

Looks fantastic, thanks for posting the pics and description. Going to give this a roll soon.
salvadordaly
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Re: Sunday Tri-tips on the OldSmokey

Post by salvadordaly »

Well Played Sir, Well played!
That last pic was heartwarming, just perfect!
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beerdruid
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Re: Sunday Tri-tips on the OldSmokey

Post by beerdruid »

I've not see tri-tip in the beef section at the store before. Maybe I've overlooked it.
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CaptJack
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Re: Sunday Tri-tips on the OldSmokey

Post by CaptJack »

beerdruid wrote:I've not see tri-tip in the beef section at the store before. Maybe I've overlooked it.
the big HEBs
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quiet time
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Re: Sunday Tri-tips on the OldSmokey

Post by quiet time »

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?
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