Cherry Smoked Tri-Tip Candy

[civilsmoker]

Ever since finishing this build I have been having fun using, different techniques and meats, so today was Cherry smoked tri-tip candy :)

Just getting things ready for this short smoke, starting with 3/4 chimney of lump over the side burner

Next I put just a few more pieces of lump in the basket

When the chimney is lit it gets dumped over and a split put on.

Once up to temp & after the second split is lit and burned down just a bit on goes the tri-tip

Letting it smoke at 225

Here's the last split of the smoke lighting up.

bingo 124 ready for reverse searing

For reverse searing i put a VCC shelf directly over the fire box..

Watching meat sizzle over a natural fire is one of the great wonders of the world. :)

Here is the final seared & rested creation.

Now the slicing.....

And finally after this heavy picture thread here is what was for dinner, matched with AuGratin and blanked with creamed Marsala shallot gravy!

 

[chilerelleno]

Oh man, ya made a work of art there, the pit and the meal.
The tri-tip looks simply wonderful.
I adore a good Marsala sauce, but have never had it on smoked meat.
Like!

 

[civilsmoker]

Thanks! I use Marsala in many more sauces than for just chicken....its adds a nice elegant flavor! We also put it over grilled ribeyes.

 

[motocrash]

Mighty fine meal and smoker too!

 

[Scott Eisenbraun]

Great idea to include a direct sear area above the fire on your smoker build. The TT looks fantastic.

 

[gmc2003]

Nice looking plate of vittles right there. Good Job.

Point for sure.
Chris

 

[civilsmoker]

I discovered after I was finished with the build that the VCC shelves would sit perfectly over the fire box. The original design was for direct searing to happen in the VCC, but it works really good and no need for a second fire.

 

[bworthy]

I’ll just say yes to the TT and your smoker!