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

Discussion in 'Beef' started by themule69, 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


    Both ends lit


    Starting to get TBS


    Kosher salt. pepper, garlic powder, onion powder


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


    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.


    Thanks for looking and fallowing this thread.

    More pics to come.

    Happy smoken.

    David
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]     I am watching.
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    I'm in!!

    Move over & quit hogging the popcorn!!!

    Bear
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I will bring the drinks too.    [​IMG]
     
    Last edited: Sep 10, 2013
  5. chef willie

    chef willie Master of the Pit OTBS Member

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

    disco Smoking Guru OTBS Member SMF Premier Member

    I'm in too.

    Disco
     
  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.
     
  8. I'll be watching this one with great interest too!  [​IMG]  Still can't find any tri tip around here & have yet to even taste one...  [​IMG]     I keep seeing all these tri tip threads & all I can do is     [​IMG]   [​IMG]   [​IMG]   [​IMG]
     
  9. 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


    Another pic at 1:45


    Probe in 91°


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

    More pics to come.

    Happy smoken.

    David
     
  10. Here we are at the 3:00 mark


    ABT's at the 1:00 mark


    More to come.

    Happy smoken.

    David
     
  11. tri-tip out of the smoker IT of 127°


    off of the 700° grill after the sear.



    14


    Here are the ABT's off of the smoker



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

    More to come.

    David
     
    Last edited: Sep 10, 2013
  12. Here is the money shot.


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


    And that my friends is what's for lunch[​IMG]. One bite of this and I'd kiss my sister for more.

    Thanks for looking at my thread.

    Happy smoken.

    David
     
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow, I need to try to find some tri-tip.
     
  14. Looks great!!Thumbs Up
    I usually trim the fat cap off of my Tri-Tips before I cook them.
     
    Last edited: Sep 10, 2013
  15. Thanks Adam. They have them on sale here for 3.99 LB
     
  16. thanks.I like the fat cap on to cook. Then the dog like it after the smoke,

    Happy smoken.

    David
     
  17. 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.[​IMG]
     
  18. Thanks Santa.

    Happy smoken.

    David
     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    That is a perfect looking meal. 

    Disco
     

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