On Monday night I smoked my first Tri Tip in my MES 40". I cooked it at 275, took just under 90 minutes to cook to IT of 150 and wrapped in foil and rested for about 30 minutes. For the smoke I used Jack Daniels Oak chips. I rubbed the meat Sunday morning as I was going to cook later Sunday evening, but plans got changed. I got the rub recipe off of Food Network from a Sandwich King episode...
1 1/2 tablespoons chili powder
1 tablespoon brown sugar
1/2 tablespoon dried parsley
1/2 teaspoon granulated garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
I cooked to 150 because my wife won't eat meat cooked any less the mid-well (trying to convince her otherwise!) and I found that the very ends were in the mid-well range and transitioned to medium as I got to the center of the meat which is what I prefer. I took her slices that were under done and put them in a skillet with simmering beef broth to cook through a little further.
![20140224_190327[1].jpg](/media/20140224_190327-1-jpg.292525/full?d=1507227453)
![20140224_214244[1].jpg](/media/20140224_214244-1-jpg.292526/full?d=1507227453)
![20140224_214640[1].jpg](/media/20140224_214640-1-jpg.292527/full?d=1507227453)
Also, I sauteed 2 medium sweet onions and then added in the juices left in the foil from the rested meat and it made a nice little gravy-like sauce for the onions. We then took the meat and layered it on a buttered and grilled hard roll, topped with onions and a slice of provolone, and placed under the broiler for about 90 seconds to melt the cheese. We served our sandwiches along side cheddar green bean casserole!
![20140224_221906[1].jpg](/media/20140224_221906-1-jpg.292528/full?d=1507227453)
All in all I was very happy with the results. This was very easy to make and will definitely be made again! Hope y'all liked my Q-View!
1 1/2 tablespoons chili powder
1 tablespoon brown sugar
1/2 tablespoon dried parsley
1/2 teaspoon granulated garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
I cooked to 150 because my wife won't eat meat cooked any less the mid-well (trying to convince her otherwise!) and I found that the very ends were in the mid-well range and transitioned to medium as I got to the center of the meat which is what I prefer. I took her slices that were under done and put them in a skillet with simmering beef broth to cook through a little further.
Also, I sauteed 2 medium sweet onions and then added in the juices left in the foil from the rested meat and it made a nice little gravy-like sauce for the onions. We then took the meat and layered it on a buttered and grilled hard roll, topped with onions and a slice of provolone, and placed under the broiler for about 90 seconds to melt the cheese. We served our sandwiches along side cheddar green bean casserole!
All in all I was very happy with the results. This was very easy to make and will definitely be made again! Hope y'all liked my Q-View!
