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Sirloin tri tip. Which wood to use?
5lb tri-tip? Damn. I've never seen or heard of one that big! Don't know if that's a good thing or bad thing. I agree about the wood. I never use mesquite personally for the reasons others have stated, but if you go easy, you should be OK. I typically use apple and/or almond for tri tip... -
Hello from Colusa County
I'm new here as well. Born and raised in Sutter County, now live in Yolo. So .. hi neighbor!- sethb
- Post #5
- Forum: Northern California Crew
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First Tri-Tip Qview
Looks great! Tri tip really is an amazing piece of beef. You'll like it even more with the sear. Nice work! -
First Tri-Tip Qview
Looks like a good start. As far as internal temp, think of it more as a steak than a brisket. I usually smoke at about 250, and pull it off at about 120 internal, then sear over the coals until I get 135-140 internal. That a pretty solid medium. Tri tip needs that bark from searing, IMO... -
Pulled .... Beef?
Yeah! This is awesome! Thanks guys. My only complaint is that it is 5pm on a Sunday and I don't have enough time to try it today! -
HELP TRI TIP
First time smoking trip tip can be a little confusing, especially if you've already done a pork shoulder some other cut that requires a high internal temp. When tri tip reaches temp, it just looks like a soft, pink lump, not a whole lot different than when it goes on. It won't have any crust... -
HELP TRI TIP
That's about right. If I were you, I'd pull off now, take off out the center section, and drop the grill right over the coals to finish it off. I like a little crust on my tri tips. -
Pulled .... Beef?
I know about 99% of people who smoke do pork shoulders/butts for pulled pork, and why not, it's easy and turns out great. What I was wondering if there is a cut of beef (some sort of roast maybe) that will pull when smoked that I do something similar to pulled pork? My guess is that I'm SOL... -
Another new guy from California
For those interested, here is where I'm at with the peppers, but first a little back story ... Last week I smoked a bunch of green serrano peppers. I sliced them in half length wise and kept the smoker temperature somewhere between 140-170, smoking for 13 hours total. At that point, they were... -
Another new guy from California
Ha, Tobycat! Very good point. Go Banana Slugs! -
Trouble keeping the smoker up to temperature
Yeah, I was going to say the same thing. One problem I've never had with a WSM is it running too cool. Heck, just to keep it at 250, the bottom vents are usually less than 25% open, even with water in the pan. If you have a probe, put one in the cooking area and see where you're at.- sethb
- Post #10
- Forum: General Discussion
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Another new guy from California
Hi all, My name is Seth (obviously) and I live in Northern California, AKA the normal part of the state. It seems like every time I search for obscure smoking information, I always end up here finding good stuff. So I figured I'd join. Most likely I'll be asking for help. On rare occasions...
