Triscut Thursday

[HighOnSmoke]

Yep! I just had to do another Triscut.  It was coated with Dijon Mustard then seasoned with Top
Secret #2.


Put into the Grid Iron using Lumberjack MBC pellets. NO smoker tube.  3 hours at 180, then wrapped it
with a little beef stock and granulated garlic. Pulled when it was probe tender at 196.


After FTC for about an hour it was sliced.  By the looks of the smoke ring I do believe I have the lack of
smoke problem corrected with my Grid Iron.


Plated with some mashed potatoes and corn.


Triscut was very tender, juicy and with a nice light smoke flavor.  My wife actually prefers this to brisket.
Besides down here Tri Tip costs a lot less than a brisket.  I have had Tri Tip at 135 several times but I
really prefer cooking it this way.

[Smokerjunky]

WOW HOS that looks great!  Going to try that one.  I have done them before but smoked and then moved to grill and cooked to Med Rare.  Will have to try it this way - excellent smoke ring there!  Nice job!

[muebe]

Looks great! I love Trisket!

Pappy thinks I am crazy for making Triskets but one day I will convert him

[Pappymn]

You got a new plate

Food looks great too.

The force is strong with Muebe......

[teesquare]

Tell us what you did to get a smoke ring like that Mike!

[Las Vegan Cajun]

That's one helleva smoke ring, nicely done. 

[Smokin Don]

looks great HOS!!! Nice smoke!!! Don

[sliding_billy]

Outstanding!

[CDN Smoker]

Looking good from here

[HighOnSmoke]

Tell us what you did to get a smoke ring like that Mike!

Put the meat in right out of the refrigerator. Set the controller to 180 and let it smoke for almost
4 hours at that temp. I reset my controller to factory stats, as I think I mentioned to you before the
lack of smoke at the lower temps. I also did not use my smoker tube. My placement of the tube I think was
one of the culprits as I had it sitting right under the smoker probe, which I think played havoc with the temps. I could
be wrong, but it is smoking like it is suppose to now.  Also, the only seasoning I used was your Top Secret #2 with a
base of Dijon mustard.

[Scallywag]

Looks perfect buddy!

[africanmeat]

At first I thought it was a horn of gold 
looks amazing . great smoke ring .

[teesquare]

Tell us what you did to get a smoke ring like that Mike!

Put the meat in right out of the refrigerator. Set the controller to 180 and let it smoke for almost
4 hours at that temp. I reset my controller to factory stats, as I think I mentioned to you before the
lack of smoke at the lower temps. I also did not use my smoker tube. My placement of the tube I think was
one of the culprits as I had it sitting right under the smoker probe, which I think played havoc with the temps. I could
be wrong, but it is smoking like it is suppose to now.  Also, the only seasoning I used was your Top Secret #2 with a
base of Dijon mustard.

Well - it looks awesome, and I am glad to hear that you have got the pit on track!

[smokeasaurus]

That smoke ring brought a tear to my eye.

The trisket is calling you Pappy...................

[TMB]

B E A U T I F U L  !!!!!!!!!!!!!!!    What else needs to be said??