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Smoke #2 Tri-Tip

post #1 of 11
Thread Starter 
Smoke #2 Qview was today... 3lb tri-tip with a peppered bacon salt and smoked paprika rub... came out so tender I couldn't slice it so we had shredded tri-tip sliders for dinner...

Camera was acting up so no shots of the whole product but here is the end result..

post #2 of 11
I smoke/BBQ tri-tip at 240-250F to an internal temp (IT) of 140-145F for slicing.

What was the IT on your tri-tip?
post #3 of 11
Looks good, what temp and wood did you use on it, and I could be wrong but it looked like outside your window you had green grass growing...must be nice to not be getting snowed on icon_surprised.gif
Laughed when I read you used bacon salt, not a lot of folks have tried it out.
Have tried the bacon salts and the baconnaise, no matter what they say and how neat of an idea it is it still can;t replace that bacony goodness I hoped for in it.

Nice flavor addition in many rubs, that's mostly what i use it for.
post #4 of 11
Thread Starter 
I'm still fighting figuring out exactly what the smoke temp in this thing is.. I ran a 3 thermocouples with a data logger in 3 different spots but didn't have time to D/L the data and see where it actually ran. I used a mix of 75% Alder 25% Hickory and a handfull of Mesquite mixed in just because.

This was my first time with the Bacon Salt I think it will become a regular addition to my rubs because it does impart a very subtle baconish flavor.

I smoked it to a IT of 155 then wrapped it and went to bed (stupid night shift).. Wife was late getting home and it went up to about 185 by the time she got home and pulled it out... All in all I think it turned out pretty darn good I took it and a sack of potato rolls into to work tonight and we had Tri-Tip sliders for dinner got rave reviews all around.

As far as the green grass goes theres a reason I have a mushroom forest growing in my yard... I would much rather have snow throughout the winter than 4 mos of gray rainy crap.. But the jobs are here and not in CO so I need to figure out out to naturally grow some edible shrooms in my yard.
post #5 of 11
It it tastes good...it is good.
post #6 of 11
looks vary good if i could i give points
post #7 of 11
That Tri Tip is a good meat, hard to mess it up.

post #8 of 11
Nice indeed! Hey, even for an unplanned event, you came out of it beautifully...pulled beef is better than no beef any day!

I likey!

post #9 of 11
Looks Great...PDT_Armataz_01_37.gif
post #10 of 11
Now thats a good looking hunk of meat when it's to tender to slice. I think I mite adjust my smoke time and take it off alittle earlier maybe at about 140-145 or so and slice it .
post #11 of 11
Those look good! I'll be doing my first Tri-tips tomorrow. Will be doing two 4 pounders. Have not yet decided on how I am going to prepare them for smoking so I appreciate your post.
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