Here's a picture of my first tri-tip (or whats left of it) cooked up real nice.
jdftwrth Newbie Original poster Jun 12, 2009 13 12 Texas (about 90 miles south of Fort Worth) May 4, 2015 #1 Here's a picture of my first tri-tip (or whats left of it) cooked up real nice. 20150502_190006.jpg jdftwrth May 4, 2015
Here's a picture of my first tri-tip (or whats left of it) cooked up real nice. 20150502_190006.jpg jdftwrth May 4, 2015
b-one Legendary Pitmaster OTBS Member Aug 31, 2014 8,954 1,562 Michigan May 4, 2015 #2 Looks good! Any info on the smoke? Did/have you ever tried a reverse sear?
rmmurray Master of the Pit Mar 21, 2015 1,060 123 Rock Hill, SC May 4, 2015 #3 That tri tip looks good enough to eat :)
jdftwrth Newbie Original poster Thread starter Jun 12, 2009 13 12 Texas (about 90 miles south of Fort Worth) May 5, 2015 #4 I have heard about reverse sear but seeing this was my first tri-tip was not too much into experimenting. It was cooked to 135 and then sat for a bit, I never saw a chunk of beef disappear so fast. This being Texas the choice of wood was mesquite with a little post oak toss in for flavor. Last edited: May 5, 2015
I have heard about reverse sear but seeing this was my first tri-tip was not too much into experimenting. It was cooked to 135 and then sat for a bit, I never saw a chunk of beef disappear so fast. This being Texas the choice of wood was mesquite with a little post oak toss in for flavor.