Glad you joihed us Craig,
from North Dakota!
Originally Posted by Craig McVey
I really need info on how long approx. 40 Lbs of tri-tip will need to smoke? at what temperature should the meat be cooked at and for how long. will be a dry rub over some type of wood chips...probably hickory. would this amount need to be smoked over night?> i know its a big order. just need some general info. thank you.
- Smoking at low 'n slow temps provides no accurate time frame on when it will be done, it is done when it reaches your desired internal meat temp. What temp you want to bring it too?
- Smoking Tri-Tip I would smoke it at 225º to 250º for a cook chamber temperature.
- or 40 lbs. of Tri-Tip I would start plenty early as the Tri-Tip can always be cooked to right below the desired temp, foiled wrapped and set in a cooler to rest before serving and still be fresh and steaming hot.