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Dinos & Tri-tip

post #1 of 16
Thread Starter 

Dino Ribs (x2) with Pecan oil S&P rub! Resting in the cool box for smoking tomorrow in the Masterbuilt XL


5 lb. Tri-tip also in cool box with the same rub for tomorrow! Never done one of these before!! We LOVE the point off of Brisket, You know that fat meaty portion with all the flavor!! I asked the guys at Johhny Gs if they had or knew where I could get just points. We always end up using the flat for casseroles or tacos/enchiladas, but prefer the point! Can't get em. I'll have to try HEB, they always have flats, the points have to go somewhere! I can't believe when I go into a meat joint and their slicing off all the fat and good stuff because folks what lean. I always walk out with a bag of trimmings because they're throwing away the best part!! He said these tri-tips are to die for, just do em up like a brisket but go Rare to MR! Do em up like brisket here in Texas, means S&P with something to make it stick. I have usually use olive oil, but have this pecan oil, we'll see how it goes!!!


I seen the grain runs different directions, so I made a slight cut facing the point for slicing. See how it turns out, though I usually don't go to all the trouble of separating and juggling the brisket for slicing.

Decide tomorrow on wood, probably post oak or pecan chunks!

post #2 of 16
Your tri tip is going to cook more like a steak not a brisket. I do several a month. Typically at higher to smokes (265-325). I pull mine at an IT of 130-135. Wrap in foil and rest for about 45mins then slice. As you noticed the grain runs multiple directions and your plan for slicing against the grain is correct. Good luck!
post #3 of 16

Tri tip is definitely finer than brisket but has an incredible flavour. I agree with Case to do it at a higher temperature. You will love it.

 

Disco

post #4 of 16
Thread Starter 

Tri-tip and Dinos on the smoker! Some Pecan chunks in the 12" cast iron skillet and water in the pan!

Everything I read says the top shelf runs hotter, heat rises. And that I should do the tri-tip at a higher temp, so there it is!

Just ran the Maverick probes through the door hinge side, no need to get fancy with holes or anything!

Maiden voyage on the MB XL Propane but, it can't be too hard! It's a smoker, bring the temp up, get it smoking and if your looking, you ain't smoking!! Let er rip!

post #5 of 16
Very nice, great looking ribs & TT ! You'll be a huge fan of TT after this smoke, they are very tasty and tender ! Enjoy
post #6 of 16
Thread Starter 

Smoking away. Yeah the door leaks at the top, so what, it's a smoker, it's supposed to smoke!


I had put about 6 chunks of pecan wood in about this size! Little too much, so I took 3 out. They'll go back in after the others burn down. This MB XL is going to use a LOT less wood than my old modified stick burner that ran on propane! Which is just fine, I won't have to cut/haul as much wood!!

post #7 of 16
Quote:
Originally Posted by Jay1340 View Post

Smoking away. Yeah the door leaks at the top, so what, it's a smoker, it's supposed to smoke!




I had put about 6 chunks of pecan wood in about this size! Little too much, so I took 3 out. They'll go back in after the others burn down. This MB XL is going to use a LOT less wood than my old modified stick burner that ran on propane! Which is just fine, I won't have to cut/haul as much wood!!


My smoker leaks a little to but ya know what, it turns out great Q ! As long as the Q is good, works for me ! icon14.gif
post #8 of 16
Thread Starter 

I've been to award winning/famous BBQ joints all over Texas with all kinds of pits, some of them are just open rock or brick pits. They all have one thing in common, they smoke!! Most of them around the door. As long as it drafts, let em smoke!!

post #9 of 16
Thread Starter 

NO IDEA how people get 2- 2.5 hours for a Tri-tip. This one's been on an hour and 15 minutes=124*!

Maverick Smoker probe on the same rack is running 240*.

post #10 of 16
Quote:
Originally Posted by Jay1340 View Post

NO IDEA how people get 2- 2.5 hours for a Tri-tip. This one's been on an hour and 15 minutes=124*!
Maverick Smoker probe on the same rack is running 240*.

I think the longest I've ever had one on was hour and forty minutes, those TT's get done relatively quick !
post #11 of 16
Thread Starter 

As for everyone saying the top shelf runs hotter than the bottom one, NOPE! I just moved the temp probe=20-25* hotter at the bottom shelf than the top!

I really didn't think that made any sense, it's farther away from the flame, the 12" cast iron skillet (which is a heat sink) and the water pan (also a heat sink).

So I moved the probe back to the middle rack and moved the ribs to the middle and top shelf. Sure do like those pull out shelves, except for the drips on the balcony. I'll have to reposition my grill pad under my smoker for the future. Run it front to back, extra in the front, instead of side to side!

post #12 of 16
Thread Starter 

Pulled the TT @ 125*-131*. Foiled, wrapped in a towel, sat in the unlit oven for 45 min. Prior to foiling for a nap!

Cut it in half and sliced across the grain!

It ain't brisket!

It ain't prime rib!

I guess it's tri-tip!

Tender, juicy, smokey.

Wouldn't say it's better than anything else & I wouldn't say it's worse than anything else.

It's smoked meat. For the price of $5 lb., I'd probably just get brisket. If I catch it on sale, I'll snatch some up.

post #13 of 16
Thread Starter 

Dinos are finished!! Looks like about 7 hours! Took em to 150*, then put them in pans and foiled till 170*.

Took them out and put the Maverick probe in one rack. Then every 5*, I checked them with a quick probe thermometer for tenderness.

Pulled at 195*!

Here they are!!! Sliced ready to eat!

post #14 of 16

Oh wow, do they look good! Stunning result that makes me hungry!

 

Disco

post #15 of 16
All looks great!

Don't worry about the smoke leaking, the only time with propane that it's a real issue is when you try and run at lower temps in cold weather. My GOSM leaks like a sieve and I've never done a thing about it!
post #16 of 16
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

All looks great!

Don't worry about the smoke leaking, the only time with propane that it's a real issue is when you try and run at lower temps in cold weather. My GOSM leaks like a sieve and I've never done a thing about it!


Lower temps in cold weather??

What's that?

You're in Oregon. I'm in Central Texas! Hence the sarcasm!

Don't think I'll have that issue. If I do, I've an old wool Army blanket that served me well 20 years all over the world. I'll just put my blankie on my smoker!!!

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