Well, guess I'm just gonna jump in here head first. Gotta get wet sometime, right?
So, here's what I got going. I bought a 2.3 lb tri tip roast that I'm going to smoke in my MES. After letting the roast come to close to room temp, I cut away most of the fat cap.
Now, when I've tried tri tip roasts before, using the low and slow method, that fat cap didn't do much. Being that this one was so thick, I went ahead and cut it off. Next, I considered seasoning. I've seen a lot of folks go very basic on their tri tips, basically salt and pepper, but I had some Daddy Hinkle's seasoning that my wife wanted to try, so I applied a little Woscestershire sauce to coat, and then patted on the Daddy Hinkles, as shown below in the pic.
I got my MES warming up, temp set for 230 degrees F. When I tried this before, the temp was about 225, but I really didn't get much smoke, so I increased the temp to 230. I also have some apple wood chips soaking. I plan on sticking the external temp probe into the thick section (I have yet to test the MES built-in probe).
Here's the problem from previous attempts. When I've done this before, I've pulled the roast out at between 135 and 140 degrees F, and put it under aluminum foil for about 30 minutes or so. Before the foil went on, I removed the probe, and saw a bit of red liquid come out. After 30 minutes or so, when I cut into the roast, it looked as if it was not entirely done, and almost seemed to bleed a bit. I had let the meat come to room temp before smoking, and I used a tested probe to track the temp. I ended up smoking it for another hour and a half at 225, and while it wasn't exactly medium rare, I was still wondering if I had smoked it long enough.
So, I'm asking you smoke experts to take a look at what I'm doing, and let me know what I'm doing right and what I'm doing wrong. I'm going to put the roast in when I finish this post, and will take pictures along the way so you all can see what I'm doing. I really want to learn how to do this right, so if I'm really missing it here, do let me know, okay?
David
So, here's what I got going. I bought a 2.3 lb tri tip roast that I'm going to smoke in my MES. After letting the roast come to close to room temp, I cut away most of the fat cap.
Now, when I've tried tri tip roasts before, using the low and slow method, that fat cap didn't do much. Being that this one was so thick, I went ahead and cut it off. Next, I considered seasoning. I've seen a lot of folks go very basic on their tri tips, basically salt and pepper, but I had some Daddy Hinkle's seasoning that my wife wanted to try, so I applied a little Woscestershire sauce to coat, and then patted on the Daddy Hinkles, as shown below in the pic.
I got my MES warming up, temp set for 230 degrees F. When I tried this before, the temp was about 225, but I really didn't get much smoke, so I increased the temp to 230. I also have some apple wood chips soaking. I plan on sticking the external temp probe into the thick section (I have yet to test the MES built-in probe).
Here's the problem from previous attempts. When I've done this before, I've pulled the roast out at between 135 and 140 degrees F, and put it under aluminum foil for about 30 minutes or so. Before the foil went on, I removed the probe, and saw a bit of red liquid come out. After 30 minutes or so, when I cut into the roast, it looked as if it was not entirely done, and almost seemed to bleed a bit. I had let the meat come to room temp before smoking, and I used a tested probe to track the temp. I ended up smoking it for another hour and a half at 225, and while it wasn't exactly medium rare, I was still wondering if I had smoked it long enough.
So, I'm asking you smoke experts to take a look at what I'm doing, and let me know what I'm doing right and what I'm doing wrong. I'm going to put the roast in when I finish this post, and will take pictures along the way so you all can see what I'm doing. I really want to learn how to do this right, so if I'm really missing it here, do let me know, okay?
David
