My First smoke

jrod

Fire Starter

Original poster

Aug 26, 2010

61

10

Cincinnati, OH

• Aug 28, 2010

• #1

Doing my first smoke as I type this. Got a 3.25lbs Tri tip on my Brinkman Vertical Square smoker. I just rubbed the meat with salt, pepper, and garlic powder and using Jack Daniels wood chips for the smoke. She is cooking now at 139F and been in for about 1hr 45min.

I've determined that I didn't put in enough lump charcoal to start so I did have to add but its not hard to do. 

I will post some pics a bit later and post any updates.

 

Last edited: Aug 28, 2010

raptor700

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May 20, 2010

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Crestview, Florida

• Aug 28, 2010

• #2

Allright!!   Bring on the Tri Tip....

 

ruonfire

Newbie

Dec 9, 2009

18

10

Rancho Cucamonga, CA

• Aug 28, 2010

• #3

Tri-tips are my favorite!!

Smoke them for about 2.5 hrs on my weber grill and they always come out tasty.

 

mballi3011

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Mar 12, 2009

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• Aug 29, 2010

• #4

Ok where's the Tip. I want tri-tip..............

 

Last edited: Aug 29, 2010

mballi3011

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Mar 12, 2009

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• Aug 29, 2010

• #5

Show me the tri-tip. I have smoked just one but if yours is at 139° I would get it off the smoker and into the cooler.

 

jrod

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Original poster

Thread starter

Aug 26, 2010

61

10

Cincinnati, OH

• Aug 29, 2010

• #6

Well here are a few pictures.

I ended up smoking this Tri tip for about 3hrs to an internal temp of 155F, a few of my guests like their beef a little more done. I prefer my beef Medium but I aimed to please the guests. Again I just rubbed the meat with salt, pepper, and garlic powder an let it sit in the fridge over night wrapped in saran wrap. Before I put the meat in the smoker I made sure it was at room temp.

Here is the chunk of meat.

Another shot of the meat. Total precook weight was 3.25lbs, I wish I could of found one bigger.

In the Smoker it went, temp was hovering between 225-250F

Final product! The meat was more Medium well but still nice and pink. I would of preferred to take it off sooner but again I wanted to please my guests.  Sorry I didn't get any pictures after I cut her open, it was delicious an couldn't wait to eat.

 

eman

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Feb 3, 2009

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• Aug 30, 2010

• #7

Great looking tri tip!!

 Smoke the meat to your liking. Then if someone wants it more done, Throw a few slices into a skillet w/ some au jus or low sodium beef broth and brown to their liking.

 I allways smoke to my liking, 

 

jrod

Fire Starter

Original poster

Thread starter

Aug 26, 2010

61

10

Cincinnati, OH

• Sep 1, 2010

• #8

eman said:

Great looking tri tip!!

 Smoke the meat to your liking. Then if someone wants it more done, Throw a few slices into a skillet w/ some au jus or low sodium beef broth and brown to their liking.

 I allways smoke to my liking, 

Click to expand...

I think I will be taking your advice next time.

 

realtorterry

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Bullhead City, AZ

• Sep 1, 2010

• #9

  good job

 

sqwib

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Sep 25, 2007

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• Sep 1, 2010

• #10

Looking good.

 

arnie

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Feb 20, 2010

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West Liberty, Iowa

• Sep 1, 2010

• #11

NICE JOB! 

Good looking piece of meat. The tri tips I have been buying don’t have a fat cap on them. That had to help.

I’ll vote with eman. We want to keep the guests happy, but smoke it to your liking.

You can always sauté, nuke, fry, grill, or bake to what someone else likes