Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Electric Smokers => Topic started by: muebe on April 24, 2012, 10:49:13 PM
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Tri-Tip rubbed with Kerry and Loni's meat rub...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1819.jpg)
Into the Bradley. I programmed the PID to run at 170F the first 1 1/2 hours with 1 hour and 20 minutes of Jim Beam Oak smoke(4 pucks) with convection fan off. Then run at 250F until the meat IT reaches 140F...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1820.jpg)
Out of the Bradley for a rest...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1822.jpg)
And all sliced up...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1823.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1824.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1825.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1826.jpg)
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Man it looks so juicy ,it is 09:00 in the morning here i am after my breakfast and you made me hungry again .
thanks for a good start of the day ;D
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I never get tired of looking at your tri-tips Muebe,,,,just outstanding!!
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Mr. Tri-tip for sure...☆´¯`•.¸¸. ི♥ྀ.
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Very nice muebe, now save some tri-tip for the rest of us. :)
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Looks juicy and rare, the way I like it. Good job.
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Man oh man is my mouth watering after looking at those pics! 10+ all the way!
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Oh yea...great looking cook there.....have not done one in few weeks may need to go get me one.