So, to address the elephant in the room, most of you non-California folks are probably freaking out that I'd corn a tri tip. It was a $2.98 / lb Select grade I had in the freezer. Tri tips used to be like chicken, pork, hamburger, and steaks here in Cali until about 3-4 years ago, so no big deal for me. I've corned rounds and briskets but never a tri tip. Let's see what happens.
My corning brine based on the weight of the meat, water, and spices (kinda shigged off Amazing ribs).
3.242 lbs trimmed tri tip
1 cup brown sugar
5 Tbs pickling spice
1 Tbs black peppercorns
3-4 cups water
.25 oz sea salt per cup of water (25g this batch)
Spices, salt, and water to 4 cups.
5.060 lbs total.
6g Prague #1 salt
Ensure meat is submerged completely. Brine in fridge for 10-14 days depending on meat thickness.
05/26/22 start date, morning.
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Rinse 6/6. Soak in fresh water for 4-6 hours. Dry with paper towels. Season with MSS and rest uncovered overnight in fridge to develop pellicle. Pic below is the tri tip after a night uncovered in the fridge.
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0915: 6/7 Started fire in Kettle basket offset under flip-up. Knocked ash off old briquettes. Added 1.5" x 6" branch of mesquite. Covered with cold charcoal. Added 10 hot briquettes. Bottom vents ⅛" open. Top full open.
1015. Loaded cold meat direct from fridge. This smoke: 225°F climbed to 275°F at 1245.
1245: Meat 163°F. Double foil wrapped with 1 cup HOT(200°F) beef broth. Opened bottom vents to bump heat higher. Chamber climbed to 310°F then dropped a little. Take meat to 195°F IT.
Wrapped and bumping temp.
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1350: Meat hit 196°F. Chamber was 295°F. Closed all vents and left meat wrapped on smoker. Chamber temp climbed to 304°F then started dropping within 5 minutes.
1405: Meat temp reached 207°F as chamber temp dropped. (I thought oops, we'll see).
1412: Chamber and meat temp at 207°F.
1448: Chamber temp 136°F. Meat temp started dropping off 207°F. Hit 203°F for 1st drop. Meat stayed at 207°F for 36 mins after chamber temp dropped past 207°F.
1520: Chamber temp 113°F; meat temp 192°F. Moved to 170°F house oven to rest until ready to serve. Kettle acted as a hot box for 90 minutes.
1820: removed from oven. Meat temp 167°F. Total 5 hours after hitting target. .
Sliced against the grain.
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Juicy and tender. Not salty, which I like. Just on the verge of crumbling, but melt-in-the-mouth tender.
I'd definitely do it again!
