or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › first tri tip
New Posts  All Forums:Forum Nav:

first tri tip

post #1 of 10
Thread Starter 
Hello. I work in a refinery in California, just got a electric master built 30. Totally new to the smoking world but I'm excited. I'm gonna to a tri tip tomorrow any ideas on what temp and how long?
post #2 of 10
I ran 225 to 250. I dont know how long. I pulled it at 140 internal temp. Was great
post #3 of 10
Thread Starter 
So I guess I have to buy a nice digital thermometer before I start tomorrow. Does it have a good smoke flavor? Or should I start with something else?
post #4 of 10
Im new to smoking too. Ive done multiple meats. All have turned out great seems hard to mess anything up on a smoker in my newbie opinion. You dont need a fancy digital thermometer. They are a big plus if you have one. It will keep you from opening the door or having to cut into the meat to check for doneness.

Walmart sells "dial" food probe thermometers for cheap. Thats what i started with. Its well worth the money for a digital remote wireless double probe. One to moniter smoker and other for meat.
post #5 of 10
Quote:
Originally Posted by francisco View Post

So I guess I have to buy a nice digital thermometer before I start tomorrow. Does it have a good smoke flavor? Or should I start with something else?

One of a smokin persons best friends is a good, reliable thermometer !! I highly recommend the Maverick ET-732 !! I've been thru more thermometers than I care to mention and all disappointed.... The Mav has not disappointed at all, IMHO the best therm out there !! If ya don't have a good, accurate & dependable therm, ya really run a great chance of ruining some good Q !!

Justin
post #6 of 10
Thread Starter 
Well I'm gonna definitely look up that one. Thanks for the heads up
post #7 of 10
Quote:
Originally Posted by smokeyJman View Post

I ran 225 to 250. I dont know how long. I pulled it at 140 internal temp. Was great

As sJman pointed out here, I run at about the same temp as he stated... I pull at I.T. Of 135* (like my TT a little more rare) and wrap in foil, couple towels & in the cooler (just my camping cooler) for about an hour... Your meat will "accept/soak up" more smoke at the beginning of the smoke and kinda tapers off towards the end.... If your lookin for a piece of meat that really get the smoky taste/flavor in, look more towards a Boston Butt for pulled pork, a brisket or ribs ! The TT will get some smoke flavor but is really not in the smoker long enough to get a big time smoky flavor. At least not the kind the above stated will, ribs generally in the smoke from approx. 4-6 hrs. Boston butt & brisket, your lookin 8-12+ hrs til done, depending on how big the piece of meat is.... Hope this helps....

Justin
post #8 of 10
Also, the carving of a TT can be a little tricky as the grain changes directions a few times.... You can YouTube carving a Tri Tip Roast and that'll help ya !

Justin
post #9 of 10

 

texas.gif   Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   

 

Gary

post #10 of 10

Hey

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Gary

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › first tri tip