Let's Talk BBQ

Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: nepas on December 20, 2011, 06:46:56 PM

Title: SRG Tri-Tip
Post by: nepas on December 20, 2011, 06:46:56 PM
Took the TT out, re applied some of the Santa Maria and ready for the SRG.

(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00642-2.jpg)

Called Tommy for some tips and he said second level on the rack.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00650-2.jpg)

Got my TRing in and apple pellets around it.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00651-1.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00652-2.jpg)


Now SRGTT on low for 45 mins.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00653-2.jpg)


On high for 30 mins and SRGTT  IT is 154. Pulling it.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00670-3.jpg)


MMMMMM MMMMMM

Cover till the taters are done.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00671-2.jpg)


Thanks Tommy
Title: Re: SRG Tri-Tip
Post by: smokeasaurus on December 20, 2011, 07:41:35 PM
Where is the money shot???
Gotta see that beauty sliced up......
Title: Re: SRG Tri-Tip
Post by: teesquare on December 20, 2011, 08:01:57 PM
Rick - what is the expanded metal plate under the Tri Tip?
T
Title: Re: SRG Tri-Tip
Post by: nepas on December 20, 2011, 08:11:12 PM
Quote from: teesquare on December 20, 2011, 08:01:57 PM
Rick - what is the expanded metal plate under the Tri Tip?
T

That's an 8" pizza round i bought at a restaurant supply place for like $2
Title: Re: SRG Tri-Tip
Post by: hal4uk on December 20, 2011, 09:13:42 PM
Quote from: smokeasaurus on December 20, 2011, 07:41:35 PM
Where is the money shot???
Gotta see that beauty sliced up......
Yes...   SLICE IT!!!!!
Title: Re: SRG Tri-Tip
Post by: nepas on December 20, 2011, 09:26:06 PM
Turned out ok i guess. Kinda dry i thought.

(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00675.jpg)


Next SRG time i think i will boat and cover it some to keep it moist. My wife ate it so i guess not that bad.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00676.jpg)

Would be good chopped with some bbq sauce on a crusty roll.
Title: Re: SRG Tri-Tip
Post by: Ron D on December 20, 2011, 10:08:35 PM
Nice looking cook. To keep it from drying out I would say that next time pull it around 135 to 140 and let rest 15 to 20 mins will be nice and juicy
Title: Re: SRG Tri-Tip
Post by: TMB on December 20, 2011, 10:10:12 PM
Looks good but I thought you were going to pull it at 125?  Looks very good from here
Title: Re: SRG Tri-Tip
Post by: smoker pete on December 20, 2011, 10:13:49 PM
Quote from: Ron D on December 20, 2011, 10:08:35 PM
Nice looking cook. To keep it from drying out I would say that next time pull it around 135 to 140 and let rest 15 to 20 mins will be nice and juicy

Ditto ...  IMHO pulling a Tri-Tip at 154º is a bit high.  Like Ron said, 135º-140º is a nice IT.  Nice cook non the less.
Title: Re: SRG Tri-Tip
Post by: smokeasaurus on December 21, 2011, 09:00:25 AM
I pull mine around 130 because it will still cook a spell while it is resting.
Well-done Tri-Tip makes for a nice smelling paper weight or a door stop ;D

Come to think of it.......what would happen if you lo and slo a tri-tip (like a briskie) to 200.....would it pull or shred.................... ::)
Title: Re: SRG Tri-Tip
Post by: TMB on December 21, 2011, 09:56:42 AM
I bet Rick didn't watch the thermometer, when I talked to him he was going to pull at 125 to 130. He must have had a beer in his hand at the time.   :D

Title: Re: SRG Tri-Tip
Post by: smokeasaurus on December 21, 2011, 11:33:26 AM
Many a beer has ruined many of my meals!!