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Smoked Tri-Tip
Has anyone smoked a tri-tip “brisket style”. I’ve seen a lot of tri-tip posts where it’s smoked/reverse seared, but I plan on taking mine to 210 degrees internal. 3 hours uncovered, the rest in an aluminum pan with foil and extra marinade. Has anyone completed this type of cook and what were the... -
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Smoker unplugged please help!
I trimmed, rubbed, and scored a brisket at 9AM with kosher salt, black pepper, garlic, and paprika. It went back in the fridge until 11pm. I fired up my pellet smoker and got it up to 230 degrees and placed the meat in the smoker at 11:30pm. I went to bed around 12:30pm, the internal temperature...- BSmoke16
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- Replies: 7
- Forum: Food Safety
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