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Tri-tip amaze-n-pellet smoke in my Masterbuilt

post #1 of 14
Thread Starter 

OK -

I have not had much luck cooking tri-tips lately. They are eatable, but not FANTASTIC. Ive been taking them to 145 IT, but it seems like they don't get to where I like it - med rare - till 160. I will try hard again with the thermometer today.

Heres the beginning plan -

 

Put my own rub on there - salt / pepper / garlic / chili powder. I put it on lite, since it seems to be saltier then I like (Maybe I used garlic salt instead?)

 

Im going to get the AMAZE n Pellet smoker (Cherry) going 20 minutes before meat goes on

 

Start smoker 1 hr before at 275, then crank down to 225 and put meat on

 

put in thermometer (remote) and set for 150

 

I plan to smoke it for 3 hrs. although 2-1/2 always seems to do it.

I'll send more pics

IMG_0580.JPG 694k .JPG file

 

IMG_0581.JPG 756k .JPG file

post #2 of 14
If your thermometer is accurate it's not lying. You may be used to steak or beef cooked at a higher temp. At 225 the beef cooks more evenly so there is no bullseye effect. If you pull it at 125 for example it will be pink wall to wall and the carry over cooking will only raise the IT a couple of degrees. However when you cook at higher temps 350-450 beef pulledat 125 will raise maybe 10 degrees or more and will be greyish around the edges and medium rare in the middle. One of our most experiences members @Bearcarverwho cooks with a MES pulls beef roasts as high as 137 IT and it's still pink from wall to wall.

Hope this helps!

-Chris
post #3 of 14
Thread Starter 

It does, I will go for 137 and see !

Thanks

post #4 of 14
Quote:
Originally Posted by worktogthr View Post

If your thermometer is accurate it's not lying. You may be used to steak or beef cooked at a higher temp. At 225 the beef cooks more evenly so there is no bullseye effect. If you pull it at 125 for example it will be pink wall to wall and the carry over cooking will only raise the IT a couple of degrees. However when you cook at higher temps 350-450 beef pulledat 125 will raise maybe 10 degrees or more and will be greyish around the edges and medium rare in the middle. One of our most experiences members @Bearcarverwho cooks with a MES pulls beef roasts as high as 137 IT and it's still pink from wall to wall.

Hope this helps!

-Chris

yeahthat.gif Exactly!

 

Here's about 15 Different Prime Ribs that were all pulled between 135° and 140°, usually using 220° Smoker Temp.

Link:

http://www.smokingmeatforums.com/t/138992/prime-rib-calendar-my-favorite-smokes

 

 

Bear

post #5 of 14
Quote:
Originally Posted by Bearcarver View Post

yeahthat.gif  Exactly!

Here's about 15 Different Prime Ribs that were all pulled between 135° and 140°, usually using 220° Smoker Temp.
Link:
http://www.smokingmeatforums.com/t/138992/prime-rib-calendar-my-favorite-smokes


Bear

I knew he'd be along quickly. When someone says beef and MES in the same post, Bear will be right there haha
post #6 of 14
Thread Starter 

Here are the rest of the pics - I load the amaze-n smoker with only one "rail" full, for the 3 hr cook.

The wife makes a vinegar sauce which goes over the meat - its her recipe - and outstanding on Tri=tip!

 

 

 

 

post #7 of 14
Thread Starter 


yOU ARE RIGHT ON !

He has helped me in the past with other things too. Good to see him!

post #8 of 14
Wow! That looks delicious to me! I'd take a plate of that!
post #9 of 14

Nice job!

 

Great looking meal!

 

Al

post #10 of 14

Looks Great, TJ !!!:drool-----------:points:

 

No Tri Tip around here---Gotta suffer with Prime Rib in my neck of the woods.

 

Bear

post #11 of 14

Earlier this year we stopped in the La Jolla, CA farmers market. We'd heard of tri-tip, but never EXPERIENCED it. Then this happened.

 

 

 

 

We got hooked. Santa Maria tri-tip is cooked slowly  open over red oak. In an effort to be similar, I've been smoking with oak, but I use chips from bourbon barrels. And in an MES-40 using a reverse sear. 

 

One of my earlier attempts. (I love that even my "not successful" attempts are highly edible)

 

I use a basic coffee rub for all my beef. We're now ready for anover night.

 

This was my first pass so I set the controller to 225 (ala pulled pork/brisket) ... put a probe in the chamber and the tri-tip.) And over time ...

 

 

 

White line is the chamber temperature and red is tri-tip. The dip in red happened when I took the tri-tip from the smoker to the grill for searing.

 

Results look like:

 

 

And internally 

 

 

I tell my wife (the "we" above this) and guests I'm still working since this isn't quite the result I hope for. They all agree the result isn't ... and they want to be invited for the next "trial". :biggrin:

post #12 of 14
Thread Starter 

You are right - this is probably a case of OE - Operator Error

 

Trying again today

post #13 of 14

Pictures! We want to see pictures!

 

Oh, and how did it turn out?

post #14 of 14
Thread Starter 


Holyfeld - I have pics up above. Since this is a meat I smoke 2x / month - I can give you all the pics you need!

Im still trying other ways so I have options. Such as cooking it "normally", cooking as a brisket - crutching and high temps for IT. Each has its pros and cons, but so far I prefer putting in foil at 135, cook to 170 and throw on grill to char all around - perfectly tender, tasty and has the crisp outside.

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