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Sunday night tri-tip Queeeeeeew Veiwwwwwwwww!!!

post #1 of 9
Thread Starter 

So for dinner last night i decided to inject and smoke a 3 lb tri-tip.  I smoked it at about 340 degrees and it took about an hour or so.  I mixed up a batch of wooshy,bud light,yoshida's, garlic terriaki and injected the roast. Then put it in a vacuum container for about 1/2 hr before putting on the smoker. Took it to about 145 degrees before pulling it and wrapping in foil for 10-15 min before  slicing it up.  Enjoy, I did!!   

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And of course gotta have leftovers the next day!!!P1010997.JPG

post #2 of 9

OMG!  I'm sooo hungry now!!

 

 Good Job

post #3 of 9

That is some real good looking tritip right there - congrats on a great smoke

post #4 of 9

Oh yea that looks wonderful. I wish tritips weren't so darn expensive around here.

post #5 of 9

Nice job.  Especially of carefully noting the grain when slicing. Wish the grain would run in one direction, but they are still a great piece of meat.

 

And yes, here in Central California they became popular as a good piece of meat at a great price.  No more.  Prices have about tripled over the years.

post #6 of 9

Great smoke!  That sammie looks good!

post #7 of 9
Thread Starter 
Quote:
Originally Posted by rbranstner View Post

Oh yea that looks wonderful. I wish tritips weren't so darn expensive around here.





Quote:
Originally Posted by Venture View Post

Nice job.  Especially of carefully noting the grain when slicing. Wish the grain would run in one direction, but they are still a great piece of meat.

 

And yes, here in Central California they became popular as a good piece of meat at a great price.  No more.  Prices have about tripled over the years.

I think i usually pay between $3-4 per lb.  thanks everyone for the comments.
 

post #8 of 9

WOW is about all I can say to that one. The sammie looks great too.

post #9 of 9

Great looking Tri-tip. It's cooked just the way I like it!! Hmmm.

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