Time For Some Beef

[Old Hickory]

After a wonderful Thanksgiving and some great turkey, a few days of leftovers and sammies, I had this hunger and desire for
some beef, so pulled a pkg of tri-tip from the freezer.  Both are untrimed.



Seasoned both and ready for the smoker.



After smoke(Hickory) and IT of 125*, FTC2hr



Plated



Oh yeah, I was ready for some beef (cut across the grain ), and of course a glass of wine.  An 'o8' Cab, and it was excelent.

[Pappymn]

I basically did the same cook yesterday with the same rub.....but no FTC. Do you think that helps tenderize the meet? Mine was good......but always looking for better. I also pulled mine at 133, 125 would have been better.

[sparky]

your plate looks great.  i have never tried the oakridge santa maria rub.  you like it?  always looking for something to put on california prime (tri tip).

[Phil LaMarche]

Sparky, try Awake-a-Steak on tri-tip.  WOW!

[mikecorn.1]

Plate looks great!


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[Old Hickory]

Pappy, I like to full foil for at least a 15' rest after cooking.  To me it stays more moist.  The two hours in foil this time was a matter of time coordination for dinner.  It was still hot at the time for serving.

Sparky, the Oak Ridge Santa Maria seasoning is great.  It has been my go to for tri-tip for over a year.  I think it enhances the taste of a good cut of meat.

[Scallywag]

Great looking plate of beef there!!

[smokeasaurus]

Very good call after all that turkey!! Time to get back to red meat!!

[Savannahsmoker]

I was taught to roast tri tip on high heat so y'all please explain the what's and how's of smoking it.

[Old Hickory]

I was taught to roast tri tip on high heat so y'all please explain the what's and how's of smoking it.

  I pre-heat the Bradley to 250*, put the tri-tip in 2n'd rack from the bottom, then adjust cooking temp to 210* for low and slow.  Comes out great every time.

[Savannahsmoker]

I was taught to roast tri tip on high heat so y'all please explain the what's and how's of smoking it.

  I pre-heat the Bradley to 250*, put the tri-tip in 2n'd rack from the bottom, then adjust cooking temp to 210* for low and slow.  Comes out great every time.

How long for say a 2 to 2 1/2 lb. tri tip smoking at 210?

PS I could eat a plate of two of that.  Nice.

[ACW3]

Now that my friends is a good looking plate of food!!  Nice job!!

Art

[muebe]

Another great Tri- tip cook Old Hickory

When you going to try making the Trisket?

[LostArrow]

Looks GREAT!

[Pappymn]

Another great Tri- tip cook Old Hickory

When you going to try making he Trisket?

Tried it.....screwed it up. Melted a spot on my deck with my chimney starter. Composite decking and charcoal are not friends. Don't want to talk about it. Wife was impressed with my charcoal skills.  I will push on....Trisket is not dead for me.