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Tri tip ideas
I like to cook them more to the brisket side of things. 2.5 to 3 hours at 225. I have found they do maintain moisture quite well. When ran at the 145-150 range where I know a lot of people like them they are incredibly soft. Almost too soft and kinda chewy atleast for my taste. Don't get me...- Rampagex5
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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Hello from Minneapolis, MN
Hello Noboundaries, thank you! Will keep you informed! Hardwood, nice to meet you. I generally swing to your side of the river from time to time. A lot of my friends are across the border there. Hola Kruizer, Thank you, and I am in the suburbs. Hey Fueling Around, Yea the cold is harder... -
Hello from Minneapolis, MN
Hello All, Long time lurker and new smoker, decided it's time to make an account and start being part of the group. I grew up around a ton of smoking by friends and family with Pitts and Spitts/Lang stick burners. Recently decided to pick up a small little electric smoker with no product...
