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Took A Tri-Tip to 135* for the first time!

post #1 of 32
Thread Starter 

I have cooked a few Tri-Tips since I have gotten addicted to this wonderful way of cooking(smokin) but I have always fixed them like a briskit. Smoked to 150-160* then foiled and taken to 190*......I like them fixed this way and always will. Yet hearing everyone say they only take them to 135*and no higher got the best of me today. So here is the qview....Enjoy!

Two decent sized Tri-Tips.



Roasts oiled up for the Rub.

A new Rub mix....Hope its Good!

Re-using an empty parmesean cheese container for a Rub Shaker.

Shake-ah Shake-ah Shake-ah...


Gotta have a shot of the unit! Using some hickory for the flavor!

On the lower rack with some Bacon Mushroom Swiss Burgers we sell at work.

Also some shrooms and Garbage Burgers from work on the top rack.

Here they are after being pulled at 135* IT.

Looks like they are gonna be rare and juicy!



The first Cuts!

sausage.gif      banana_smiley.gif

These were AWESOME!!!! Tender, Bloody, Juicy, YUMMY!!!!!
I will definately do some this way again...Not to say I will always do them this way.
I guess the moral of the story is .....Dont POO POO someone else's idea till you have tried it for yourself!


Oh Yeah....one more shot to make you drool!!!!
Thanks for watching!

post #2 of 32

Hot Dam those look perfect. drool.gif That wouldn't last long around me. Thanks for the SOB-QTV ! icon14.gif

post #3 of 32

It all looks awesome Mark tho I think your should have brought those Tri-Tips done here so you could show me exactly how ya did it oh and of course I'd have to sample some or a whole one biggrin.gif

post #4 of 32

Looks delicious!!



post #5 of 32

Man they look good..my favorite !!!!drool.gif

post #6 of 32

Par excellent!

post #7 of 32

Job well done there. Love the Tri Tip

post #8 of 32

Ok now you are hitting them in my temp range.  This temp is the perfect temp in my book. I must have cooked a couple hundred of these in my lifetime and that looks perfect

post #9 of 32

Good job on the Tri Tip! 135 is the perfect temp for that cut of meat!

post #10 of 32

Looks good.  Some cuts I would have pulled sooner.  I might even have pulled that sooner, but it looks great.  I like my tri tips on the medium side of med rare or on the rare side of med, if you know what I mean.  This is a strange cut which can be "chewy" if cooked too rare.  I don't cook it as rare as I would a rib roast for example.


Yours looks great!


Good luck and good smoking.

post #11 of 32

Looks delicious!


That's the way we like them too!



post #12 of 32

icon_cool.gif DING

Hi buddy how have you been??? I see the tri-tips look awesome and I wish that we could get them. Now the whole smoke looks great and if you keep smoking like that I might just move up and be your neighbor. The food looks worth it.

post #13 of 32

Ah, you're killing me.  The tri-tip is over the top.


I like the idea of the bacon/mushroom/swiss burgers.  Since I grind my own, you just gave me a great idea when I'm not interested in doing a stuffed burger.


Is there anything different in your Garbage burgers or are they just leftovers from the display case hitting their time limit?


Two great ideas.  You da Man.



post #14 of 32

man that all looks delicious

post #15 of 32

It looks great and tender .it will make a great meal .

post #16 of 32

Great looking meat thats how i do mine nice and tenderyahoo.gif

post #17 of 32

WOW that looks great. Tri Tip is my favorite, great job.

post #18 of 32

OMG !!!!


Everything looks Perfect, SOB !!!!!!


I can't seem to take my eyes off of those last 4 pics---Even some BearView!!!



Thanks for showing---I love it!!



post #19 of 32


post #20 of 32

Everything looks awesome! Never tried Tri-Tip but that sure looks good!


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