California Tri-Tip

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dahookup11

Fire Starter
Original poster
Oct 25, 2013
48
11
SoCal
Haha, what's up SMF? Here's another go at a nice 3# tri-tip. Smoked for 2 hrs until 155 IT. Then wrapped till 170ish. Great smoke ring, wow, fantastic flavor.

I think I'm starting to get the hang of this.

 
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I bet that was tasty!

One question - do you prefer the well done vs medium rare?

Thx

Martin
Good question. I normally pull my TT's at about 140, or even 135, foil and hold for an hour or so. Almost perfect MR in the middle for me & those OK with that. The end pieces can go to those liking more medium or medium +.
 
Good question. I normally pull my TT's at about 140, or even 135, foil and hold for an hour or so. Almost perfect MR in the middle for me & those OK with that. The end pieces can go to those liking more medium or medium +.
Everyone seems to enjoy MR. I might just give lower temps a try next round.
 
This is from a Dirt Sailor thread. I don't think he would mind me re-posting his pics to clarify the best way to carve a tri-tip so the meat melts in your mouth. Cut across the fat middle section, rotate the roast 1/4 turn and cut going inwards. And, to me, a perfect example of MR on a TT.......Willie



the other half, same way


beautiful roast, no?

 
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