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Tri-tip done kinda brisket style
LOL cool, i like em medium/rare , pulled off at about 135, or like this, cool they like em now! -
Tri-tip done kinda brisket style
Now it's 188, what the... was 192, 30 minutes ago. Did I bump the refrigerate button? LOL -
Smoked whole chickeb
That looks REALLY good, I gotta try that in my MES. I can almost taste it -
Tri-tip done kinda brisket style
192 degrees... man... come on... I'm hungry lol -
Tri-tip done kinda brisket style
Right on, agree totally! I've done this about 20 times over the years, it always is killer good. Tonight pairing it with some monster baked potatoes with ranch dressing.. can't wait! -
Tri-tip done kinda brisket style
Hit 170, in foil now, looked like this just before -
Tri-tip done kinda brisket style
I wonder where that cut of meat goes, seems like everyone would have the right proportion of all the various cuts from a cow -
Tri-tip done kinda brisket style
Very cool with your dad yeah maybe when they do a meat order they can grab a couple tris for ya -
Tri-tip done kinda brisket style
oh man bummer, can you ask your local butcher to get a couple in for you? cool memory, my dad rarely BBQ-ed, it was my older brother in law that got me liking it as a kid. Then I became a BBQ nut over the years, nothing like a nice summer Saturday and making BBQ all day to eat that night. (at... -
Tri-tip done kinda brisket style
Sure to each their own, I do em both ways, depends on what kind of meat I'm in the mood for. It's very good though..... -
Tri-tip done kinda brisket style
oh wow tri-tip isn't around a lot in your area? Here, it's in every store I go to. It's not as cheap as it used to be, I used to get a nice sized one for 12-15 bucks, now they are more like 20-28 depending on the size. Oddly, here it's hard to find brisket, once in a while one of our stores... -
Tri-tip done kinda brisket style
Going for the 'brisket' method, 200,205,210 so it's soft and tender. (toothpick test). When it's done I'll let it cool a touch and pop it in the cooler until dinner time. Sometimes i do tri-tip to 130 or so IT, nice an pink, slice it up, sometimes like it fall apart super well done. One time... -
Tri-tip done kinda brisket style
11:45am (exactly 2 hours ) coming along good, 143 internal so far -
Tri-tip done kinda brisket style
9:45am Lowered temp on smoker down to 240 for the cook. Put the meat on, starting just open on the grate to get direct smoke and some outer layer cooking, hoping for a nice outer shell on it. I might move it to a pan with some good juice in it for moisture and flavor later if it looks like... -
Tri-tip done kinda brisket style
Today's project Having fun with the new little MES, kinda nice not having to mess with big temp fluctuations. 9:00am Got the little MES all ready and started pre-heating it up to max temp (higher than cooking temp) so all would be hot and ready. 9:30am seasoned the outside of the tri-tip... -
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Quick question....
OK I'll check that book out thanks, will for sure from now on- rons
- Post #14
- Forum: Making Jerky
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Quick question....
OK good points on both posts above this one, always better safe than sorry Yeah some very cool knowledgable people on here to learn from! I just ordered Jeff's book off the link on this forum, I think it has cool info. like this too so really looking forward to that arriving :)- rons
- Post #11
- Forum: Making Jerky
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Quick question....
yeah just some things get into 'cells' (water, sodium, other electrolytes), but thank goodness onion and garlic can at least get between the fibers lol- rons
- Post #8
- Forum: Making Jerky
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Quick question....
ok cool, was just curious, usually I always go overnight, but saw that and was amazed it could happen that fast- rons
- Post #6
- Forum: Making Jerky
