Full Packer w/ Q-View!

Discussion in 'Beef' started by joopster, Jun 27, 2014.

  1. joopster

    joopster Smoking Fanatic

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    Getting my tapatalk on!
     
    disco likes this.
  2. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Can't wait to see this one!
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Whatcha gonna use to smoke it?
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Oh Yea.
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    A silver mini!

    Weeps, 50.00 for a 12 lb. packer.........

    Guess I am going to start rebuilding fences and cleaning out the hog pens and getting the coop back in order. Sure 'nuff then they'll jack the price of feed, and I ain't pullin corn no more!
     
    Last edited: Jun 27, 2014
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That's why I smoke Tri Tip and not Brisket!
     
    marauder likes this.
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I have never seen a Tri-Tip. I guess I'll have to try another butcher and see if I can find one.
     
  8. welshrarebit

    welshrarebit Master of the Pit

    Tri-tip is also called bottom sirloin.
     
  9. joopster

    joopster Smoking Fanatic

    Just put her on. It will be for eating tomorrow.

    Any tips?

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    I put it on my POW smoker.
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sit back enjoy a few and let the smoker do the work. I like to start checking for doneness when then IT hits 185. I do the toothpick test. When it slides in with no resistance multiple places) your golden.
     
    Last edited: Jun 28, 2014
  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Can you smoke tritip well done like the brisket and still have it moist and tender? I would like to try that.
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tri tip IMHO is best rare-med rare. We like our steaks and roasts on the rare side. I wouldn't take a tri tip past medium.
     
  13. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Me too. But my family doesn't care for anything less than well done. Brisket is the only bbq-d beef they would touch (for that reason).

    Financially it works out OK I guess...brisket is a little expensive but only have to buy one steak for the family dinner. :)
     
  14. tri-tip    bottom round     santa maria steak   look for the tri angle shape  ....ask the butcher ........ they cut it into thin slices called bottom round .. arghh
     

  15. Good Luck on letting that sit till tomorrow after your done smoking. It will take some restraint.
     
  16. joopster

    joopster Smoking Fanatic

    If it's done early enough it's for dinner tonight - but i got it on late because I slept in a little so unless we want to eat at like 2 in the morning it will be for tomorrow!
     
  17. joopster

    joopster Smoking Fanatic

     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Its looking good!
     
  19. joopster

    joopster Smoking Fanatic



    Moved 3 ton of river rock today. Beds look better!
     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This is looking terrific. I'm watching for the finished product!

    Disco
     

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