MULE'S REVERSE SEAR TRI-TIP IN A MES 40 WITH AMNPS, WITH LOTS OF QVIEW

themule69

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live north of fort smith arkansas between alma and

• Sep 10, 2013

• #1

Today I'm going to be reverse searing a 2.75LB tri-tip in my mes 40. I will be using hickory pellets. I set the mes temp at 125°.I lit the AMNPS on both ends

Getting the AMNPS going

tip 1.JPG

• themule69
• Sep 10, 2013

Both ends lit

tip 3.JPG

• themule69
• Sep 10, 2013

Starting to get TBS

tip 2.JPG

• themule69
• Sep 10, 2013

Kosher salt. pepper, garlic powder, onion powder

tip 4.JPG

• themule69
• Sep 10, 2013

the flip side. Look at the way the grain of the meat lays.

tip 5.JPG

• themule69
• Sep 10, 2013

seasoned up. Note I put a small slice across the grain. Sometimes

it is hard to tell which way the grain is after the cook. I use this trick

with briskets and all kinds of meat. Don't slice very deep as it will

take the nasty stuff on the outside into the meat. It will also let more

juice escape.

tip 6.JPG

• themule69
• Sep 10, 2013

Thanks for looking and fallowing this thread.

More pics to come.

Happy smoken.

David

 

pc farmer

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• Sep 10, 2013

• #2

    I am watching.

 

Bearcarver

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• Sep 10, 2013

• #3

c farmer said:

 

    I am watching.

Click to expand...

I'm in!!

Move over & quit hogging the popcorn!!!

Bear

 

pc farmer

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I will bring the drinks too.   

 

Last edited: Sep 10, 2013

chef willie

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• Sep 10, 2013

• #5

Hmmmm, coupla teaser pics and then we gotta wait.....sighhhhh

 

disco

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I'm in too.

Disco

 

bad santa

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• Sep 10, 2013

• #7

Anticipation, anti..ci...pay..uh...shun, izzz  making me wait....fingers drumming....lol

I notch the ends of my briskets before a cook too David, so I can easily see how the meat grain is running afterwards and where to start slicing.

 

smoking b

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• Sep 10, 2013

• #8

I'll be watching this one with great interest too!  

 Still can't find any tri tip around here & have yet to even taste one... 

    I keep seeing all these tri tip threads & all I can do is     

 

 

 

 

themule69

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• Sep 10, 2013

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At the 1:45  mark i put the probe in. I bumped the temp up to 145°

Here is what it looks like after 1:45

tip 7.JPG

• themule69
• Sep 10, 2013

Another pic at 1:45

tip 8.JPG

• themule69
• Sep 10, 2013

Probe in 91°

tip 9.JPG

• themule69
• Sep 10, 2013

It is starting to take on color. It smells so good in my shop right now.

More pics to come.

Happy smoken.

David

 

themule69

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At the 2:00 hour mark I added 6 ABT's they are stuffed with cream cheese and smoked swiss cheese.http://www.smokingmeatforums.com/t/140450/mules-smoked-cheese-in-the-deluxe-uds-with-amnps

cheese may 10.JPG

• themule69
• May 3, 2013

They were then wrapped in my smoked bacon.http://www.smokingmeatforums.com/t/...ne-will-be-smoked-with-amnps-in-my-deluxe-uds

bacon a 12.JPG

• themule69
• Aug 27, 2013

ABT's Check out the pepper shaped holder. I do wish the holes were bigger.

abt's 1.JPG

• themule69
• Sep 10, 2013

abt 2.JPG

• themule69
• Sep 10, 2013

More to come.

happy smoken.

David

 

themule69

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Here we are at the 3:00 mark

tip 10.JPG

• themule69
• Sep 10, 2013

ABT's at the 1:00 mark

abt 3.JPG

• themule69
• Sep 10, 2013

More to come.

Happy smoken.

David

 

themule69

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tri-tip out of the smoker IT of 127°

tip 11.JPG

• themule69
• Sep 10, 2013

off of the 700° grill after the sear.

tip 12.JPG

• themule69
• Sep 10, 2013

tip 13.JPG

• themule69
• Sep 10, 2013

14

tip 14.JPG

• themule69
• Sep 10, 2013

Here are the ABT's off of the smoker

abt 6.JPG

• themule69
• Sep 10, 2013

abt 7.JPG

• themule69
• Sep 10, 2013

The tri-tip is now covered with foil to rest.

More to come.

David

 

Last edited: Sep 10, 2013

themule69

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Here is the money shot.

tip 15.JPG

• themule69
• Sep 10, 2013

Sorry the flash didn't do much to help this pic.

tip 16.JPG

• themule69
• Sep 10, 2013

And that my friends is what's for lunch

. One bite of this and I'd kiss my sister for more.

Thanks for looking at my thread.

Happy smoken.

David

 

pc farmer

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Wow, I need to try to find some tri-tip.

 

kranders

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• Sep 10, 2013

• #15

Looks great!!Thumbs Up
I usually trim the fat cap off of my Tri-Tips before I cook them.

 

Last edited: Sep 10, 2013

themule69

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c farmer said:

 
Wow, I need to try to find some tri-tip.

Click to expand...

Thanks Adam. They have them on sale here for 3.99 LB

 

themule69

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• Sep 10, 2013

• #17

kranders said:

Looks great!!

I usually trim the fat cap off of my Tri-Tips before I cook them.

Click to expand...

thanks.I like the fat cap on to cook. Then the dog like it after the smoke,

Happy smoken.

David

 

bad santa

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• Sep 10, 2013

• #18

The Mule has done it again...everything looking great and just wishing I could get the smell of it through my computer screen. Was worth the wait....nicely done.

 

themule69

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Bad Santa said:

 
The Mule has done it again...everything looking great and just wishing I could get the smell of it through my computer screen. Was worth the wait....nicely done.

Click to expand...

Thanks Santa.

Happy smoken.

David

 

disco

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• #20

That is a perfect looking meal. 

Disco