Bachelor Weekend Smoke

[myer1018]

Been a while since I posted. My wife and daughter are leaving me alone this weekend so I am planning cooking way too much food for 1 person. 

I plan on breaking in my Turkey Cannon and doing my first Tri-Tip

Turkey is thawing now, gonna get it in a brine tomorrow for a Sunday smoke. 

Tri-tip is yet to be purchased ($4.77/ lb) but was planning on just seasoning it with SPOG before smoke with salt going on a few hours before cook. 

Planning smoking with some Oak splits I have. I've heard good things about Maple, I imagine it would be great with turkey but not so sure about the Tri-Tip. 

Any advice on the Turkey Cannon or Tri-Tip would be appreciated, will update with Q-view. 

 

[dirtsailor2003]

Either wood wi be fine for both meats. I prefer cherry/pecan mix.

I like to smoke Tri tip at low pit temps and turkeys at high pit temp. 189-200 for Tri tip, 325 for turkey.

I season with SPOG on both.

Finish it for Tri tip depends on how you like your steak. I usually pull around 130. Poultry 165 in breast. Both need a 30-45 minute rest.

Make a batch of this to go with your Tri tip

http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus

 

[b-one]

Looks like DS has you set!

 

[crankybuzzard]

DS has it, I will only add that you should stock up on your beverages of choice!

 

[myer1018]

Used SPOG on both, filled Turkey Cannon with Apple Cider and Chicken Broth after 36 hours in brine.

Cooked with oak and some pistachio shells. Saw someone on here use them and I feel like I could taste it on the turkey.

I smoked at about 270. Maybe a little hot for the Tri Tip, but it is so good. Pulled it at 133. 

Once Tri Tip was off I covered the wings and ends of the legs and cranked the heat to 325 to finish the turkey. 

Thanks for looking

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• myer1018
• Jan 15, 2017

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• myer1018
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• myer1018
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• myer1018
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• myer1018
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[dirtsailor2003]

Looks tasty! Nice smoke!

Point!

 

[ab canuck]

Either wood wi be fine for both meats. I prefer cherry/pecan mix.

I like to smoke Tri tip at low pit temps and turkeys at high pit temp. 189-200 for Tri tip, 325 for turkey.

I season with SPOG on both.

Finish it for Tri tip depends on how you like your steak. I usually pull around 130. Poultry 165 in breast. Both need a 30-45 minute rest.

Make a batch of this to go with your Tri tip

http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus

  Thanx for the link "Smokey-au-jus" sounds wonderful.....

DS has it, I will only add that you should stock up on your beverages of choice!

And that is a perfect addition Cranky....

 Here's a quick question, SPOG.? Maybe I am having a moment........

 

[disco]

Nice smoke!

Disco

 

[ab canuck]

 Never mind....lol..  Ok Salt Pepper Onion Garlic.

 Myer That looks good, Looks like a nice weekend was had......

 

[b-one]

I'll take some of both please!

 

[whistech]

Both look delicious.   Great job.