It may not be pretty as some, and there are a lot of good lookin' entree's out there, but you got to crawl before you can walk. I know what I want to achieve and I'll there. Here's my latest smoke, Did it wit charcoal this time.
Smoker: the 30 plus year old bbq. I’ve always wondered what it would do as a smoker.
Wood: 100% Hickory (Not overdone, but you know the meat’s been smoked)
Entrée’ 3+ lb beef tri-tip (Costco)
- 1/4 cup olive oil, 1/4 cup balsamic vinegar,1/4 cup Worcestershire sauce, 1/4 cup soy sauce, 2 teaspoons Dijon mustard, 2 teaspoons minced garlic, salt and pepper to taste
Cooking Style/Cook Time/Temp: Offset to fire, approximately 1:45 hours at max temp of 327 degrees at start reducing by natural attrition. (no additional coals added) Meat was pulled at 140 degrees and rested for 20 minutes. Medium rare with a light bark. Smoke ring evident but not deep.
End result: Awesome. Very tender, smoke not overpowering.
Wine Pairing: 2007 V. Sattui (Alexander Valley) Cabernet Franc.