Have some friends coming over Saturday, and I'm going to do 3 racks of spares. Just got word that an additional family is joining us, so I decided that perhaps we should add some beef to the mix!
Looks like this is 2 tri-tips, so I'm trying to decide whether to cook them both up or freeze one. But that's a different discussion.
My plan will be to rub them up with SPG & some ancho/chipotle chile powder, toss them on the smoker at 225 with some hickory, then reverse sear.
I have a few questions:
1) Wife and friends are not quite all med-rare folks. So I'm assuming I want to target a finishing IT of about 140. Good?
2) To finish at 140, I should sear to an IT in the 130-135 range, and carry-over will get me the rest of the way. Yes?
3) Plan will be to get the IT to ~115-120 and then sear as hot as my gas grill will go (dome often says ~600 deg, not sure how accurate that is). Should I pull cooler or hotter for better results?
4) And the winner question (working backwards) - I will be going straight from the fridge to the smoker. What's a rough estimate of a 2-lb tri at 225 degrees to go from 40 deg fridge temp to ~115 IT?
Thanks to all, and I'll be sure to add some QView of the tri and the ribs on Saturday