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Author Topic: SRG Tri-Tip  (Read 3294 times)

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Offline nepas

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SRG Tri-Tip
« Reply #-1 on: December 20, 2011, 06:46:56 PM »
Took the TT out, re applied some of the Santa Maria and ready for the SRG.



Called Tommy for some tips and he said second level on the rack.


Got my TRing in and apple pellets around it.





Now SRGTT on low for 45 mins.



On high for 30 mins and SRGTT  IT is 154. Pulling it.



MMMMMM MMMMMM

Cover till the taters are done.



Thanks Tommy
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Offline smokeasaurus

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Re: SRG Tri-Tip
« on: December 20, 2011, 07:41:35 PM »
Where is the money shot???
Gotta see that beauty sliced up......
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Offline teesquare

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Re: SRG Tri-Tip
« Reply #1 on: December 20, 2011, 08:01:57 PM »
Rick - what is the expanded metal plate under the Tri Tip?
T
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Offline nepas

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Re: SRG Tri-Tip
« Reply #2 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
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Offline hal4uk

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Re: SRG Tri-Tip
« Reply #3 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!!!!!
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Offline nepas

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Re: SRG Tri-Tip
« Reply #4 on: December 20, 2011, 09:26:06 PM »
Turned out ok i guess. Kinda dry i thought.




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.


Would be good chopped with some bbq sauce on a crusty roll.
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Offline Ron D

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Re: SRG Tri-Tip
« Reply #5 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
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Offline TMB

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Re: SRG Tri-Tip
« Reply #6 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
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Offline smoker pete

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Re: SRG Tri-Tip
« Reply #7 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.
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Offline smokeasaurus

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Re: SRG Tri-Tip
« Reply #8 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.................... ::)
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Offline TMB

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Re: SRG Tri-Tip
« Reply #9 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

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Offline smokeasaurus

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Re: SRG Tri-Tip
« Reply #10 on: December 21, 2011, 11:33:26 AM »
Many a beer has ruined many of my meals!!
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