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Hi to all!

post #1 of 8
Thread Starter 

Hi Gang!


My name is Cris, and I am in Northern California. I just obtained an ugly drum smoker and will be pretty new to hot smoking. I have had a cold water smoker for years and smoke salmon and other fish fairly regularly on it, but I think a UDS is a whole new ballgame! :-) I intent to do some tri tips this weekend (I guess they are hard to find on the east coast according to your threads but a very common cut out here!) and eventually some pork, including some butt!


In reading your threads, I see I want to try to keep my cooking temp about 225, and pull em at an internal of about 125 degrees. How long should they sit after?


I have a rub for them, and a friend who smokes competition advised me he uses Vietnamese beef pho as his injectable so I may try that. I am gonna hook em instead of placing on the grill. I have some chunks of apple wood to put in with my wood charcoal.


Any advice? Am I already making any rookie mistakes? police.gif (would not be the first time in my life!)


I was happy to join SMF as I have been peeking at your threads already and find them very informative and friendly! I appreciate you all letting me in!






post #2 of 8

Hello Chris and welcome1.gifto SMF.  


I would not hook a TriTip. You are asking for the juices to run out of the roast cooking it that way. I would lay them flat on the grill and rest them for 30 minutes after you pull them. Most of us pull around 130.  I don't personally care for an injected or marinated TriTip but lots of folks buy them that way from the store and seem to like them. Please be sure to post up some qview and your thoughts on the cook   

post #3 of 8
Thread Starter 

Good info! Thank you Scarbelly for taking the time to tell me! (and yer right! It's 5:00 O'Clock here!) :-)

post #4 of 8

Hello Cris and welcome to SMF! Lots of great folks and info here! 

post #5 of 8

Welcome aboard, Chris!


The traditional prep for a tri tip is grilling.  They smoke up well, too.  I smoke mine closer to 250 and pull about 130 to 135.  Depends on how you like your meat.  There are always the end portions for any who like them more well done.


These don't require a tight foil wrap and resting in a cooler.  I simply tent mine in foil for 20 to 30 minutes.  Watch the grain cause it runs in two directions.  Slice about 1/4 inch, but always across the grain.  Whatever wonderful liquid there is on my cutting board ends up on the meat on my plate.


I slice only what I need for dinner and refrig the rest.  Then I slice thin on the slicer for sandwiches.


Good luck and good smoking.

post #6 of 8

welcome1.gif to SMF . You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. Check out  the 5 day e-course on smoking its chuck full of great info, and may help ya out. Smoking  5-Day e-Course 

post #7 of 8
post #8 of 8

Welcome Cris.........439.gif.....Great tutorial on you methods Scarbelly and Venture. Cris is in good hands on this thread....Smoke it Cris.......grilling_smilie.gif

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