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Recent content by tampaboston
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Hey codysimon, below are a couple of links for videos talking about smoking tri-tip like a brisket.
I think you will really like it if you smoke it like a brisket. Just some info for the future.
I know I'm a little late but I've smoked several per my cousin's suggestion, I smoked it like a brisket aiming for 195 internal temp. I was a little nervous as most reads say never smoke over 150 internal temp. I put a basic salt, pepper, paprika, garlic, onion and cayenne rub on it. I smoked it...
Al,
Thanks for the info. I actually pulled it early and iced it immediately. I am going to throw it back on today since I have other things I need to smoke. I read about icing it early somewhere on line so I thought I would give it a try.
Thanks again.
Chuck
This is only my 2 attempt to cook a full packer brisket. I purchased a 14.5 lbs brisket and trimmed maybe 1 to 2 lbs of fat off. So it was around 12.5 lbs when I put it on the WMS. I put it on at 3 PM and it has been pretty much cooking at 225 per my DigiQ DX2. I wrapped it in butcher's paper...
I know I'm a little late to the dance. I just smoked my first TT the other night. Per my cousin's suggestion, I smoked it like a brisket aiming for 195 internal temp. I was a little nervous as most reads say never smoke over 150 internal temp. I put a basic salt, pepper, paprika, garlic, onion...
Bought my first smoker yesterday after TONS of research. I am now a proud owner of a 22.5" WSM. Just finished putting it together and it looks great! Will probably break it in on Thursday for first NFL game.
Probably could have gone with the 18.5" but decided to size up. I had read on...