It's Hump night, It's 70* outside , I have Beef let's smoke!!!

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dirtsailor2003

Epic Pitmaster
Original poster
OTBS Member
Oct 4, 2012
21,947
4,224
Bend Oregon
Tonight's smoke, Tri-tip

The Q: Mini-Wsm

The fuel: 365 hardwood lump

The smoke: Cherry

The temp: 265*

The meat: Tri-tip

The spice: Savory Spice "Roman Pepper Steak Seasoning"

The veggies: Brussel sprouts, carrots, celery, cauliflower, garlic (with butter, EVVO, and spices) Non smoked smashed taters.

The weather: 70* to start, 62* at the finish. Calm no wind, no clouds, zero moisture.


Burns great, but burns fast. The consistency of the chunks is good. Nothing to large or to small.


Getting Lit!


When relatives know you smoke and grill and you're too old for Lego's you get good gifts! Tonight we tried the Roman Pepper Steak Seasoning.


TBS!


Ready to pull! I did something different with this tip. I trimmed the fat this time. No flavor difference, no texture difference. It did make the carving a bit easier.


Veggies on the bottom. Cauliflower, carrots, celery, brussels, garlic, butter, EVVO


Clothes hanger grate lifter. One for each side. Leave them out of the smoker during the cook, so you don;t burn your fingers!


Veggies


Where's the Beef!!!!!!!


The plate!  Enjoy!
 
drool.gif
Dirt....why do you always do this to me!  LOL....that looks amazing!  Oh my goodness....love the veggies too!

Kat
 
Sorry Kat. Does it help if I tell you I packed left overs for lunch? The veggies were really good. My original plan was to do Chef JJ's Au Jus, but somewhere around beer # 3 I decided that the veggies would suffice. Because I trimmed the fat off this Tri-tip prior to smoking I didn't get much in the way of drippings. For the veggies before I put them on I tossed them in EVVO and seasoned with the same seasoning I put on the Tri-tip. Yumm! Smoked brussel sprouts are currently one of my favorite veggies.
 
OH MY GOD!

Dude That money shOt is un freaking believable!

I want a straw to suck up them juices.

Feel like I'm on the Food Network

Kudos my Friend!
 
Last edited:
OH MY GOD!

Dude That money shit is un freaking believable!

I want a straw to suck up them juices.

Feel like I'm on the Food Network

Kudos my Friend!
I poured the juice on my mashers after I took the pictures! MMM, So GOOD!!!
 
I have 2 tri-tips in the freezer right now.  Question for you????  Black Betty or Witchy Woman for them?

Kat
 
I have 2 tri-tips in the freezer right now.  Question for you????  Black Betty or Witchy Woman for them?

Kat
Kat, I am going to have to go with Black Betty. I think that the extra flavor from lump, wood etc is best for beef. I don't know if I'll be able to grill another steak again over propane
jaw-dropping.gif
  The traditional Santa Maria Tri-tip is cooked over red oak. Which I've yet to try but want to.
 
I have 2 tri-tips in the freezer right now.  Question for you????  Black Betty or Witchy Woman for them?

Kat
Kat, I am going to have to go with Black Betty. I think that the extra flavor from lump, wood etc is best for beef. I don't know if I'll be able to grill another steak again over propane
jaw-dropping.gif
  The traditional Santa Maria Tri-tip is cooked over red oak. Which I've yet to try but want to.
Cool!  Will get them outta the freezer and plan for either Sunday or Monday.  Gotta try and prove to the Hubby that Charcoal is the Bomb!  Thanks for the suggestion.  He prefers beef anyway over pork.  

Kat
 
Cool!  Will get them outta the freezer and plan for either Sunday or Monday.  Gotta try and prove to the Hubby that Charcoal is the Bomb!  Thanks for the suggestion.  He prefers beef anyway over pork.  

Kat
If you have cherry and hickory they are great on tri-tip. So good! I can't wait to see your results!
 
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