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First Successful Smoked Tri Tip

post #1 of 6
Thread Starter 

Rubbed her down with Salt Lick Rub, and smoked at 225 until an internal temp of 138. Wrapped in foil with 1/2 cup of apple juice and 1/2 cup of Worcestershire sauce, until an internal temp of 160. Wrapped in a towel, and let rest until the internal temp was 143. Sliced and served, on as a sandwich on potato rolls with homemade garlic butter, onion, pickle and my homemade BBQ sauce. :drool

post #2 of 6
Looks really great! Just curious. 160 is a fairly high IT for beef. Are you a well done kinda guy?
post #3 of 6
Looks really good.... should be nice and tender.... icon14.gif
post #4 of 6
Looks good looks like it was still juicy. If your not a well done guy try a reverse sear smoke to about 115* then sear on a hot grill for a great char!
post #5 of 6

Looks good from here 

 

DS
 

post #6 of 6
Thread Starter 
Quote:
Originally Posted by worktogthr View Post

Looks really great! Just curious. 160 is a fairly high IT for beef. Are you a well done kinda guy?

I prefer any smoked meat well done, especially if it's going on a sandwich. If I'm having tri tip served like a steak, then I'll go as high as 125-130
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