Last minute urge to smoke so I went to the store to find something quick. Stumbled across a tri tip so I decided to give it a try. Never done one before. It was a small one with no fat on it whatsoever and was wondering if it is better to have some on it? Anyway I picked up some chicken as well which was kind of stupid since I was going to cook them at different temps. Went home and got started.
Yes that is snow in San Antonio, all quarter inch of it from the "blizzard."
Here is the tri tip. I seasoned with sea salt, pepper and a little garlic powder and threw it in at 225 with mesquite and oak. Took about an hour and 45 minutes to reach 135 degrees, pulled it off, wrapped it and fridged it while the chicken cooked. Just injected with creole butter store bought stuff and sprinkled Cooper's BBQ seasoning since I didn't have time to marinate. Cooked it at 300 for about the same amount of time. Then threw the tri tip on a hot grill to warm it up and char a little.
Chicken came out pretty darned good but not as good as I was hoping, but then again I always think everything can be better. Tri Tip was a little chewy not tough though, but really had a great beefy flavor that I loved. Any ideas on how to make it less chewy? Maybe just the meat itself.