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Discussion in 'Beef' started by joopster, Jun 27, 2014.
Getting my tapatalk on!
Can't wait to see this one!
Whatcha gonna use to smoke it?
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!
That's why I smoke Tri Tip and not Brisket!
I have never seen a Tri-Tip. I guess I'll have to try another butcher and see if I can find one.
Tri-tip is also called bottom sirloin.
Just put her on. It will be for eating tomorrow.
I put it on my POW smoker.
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.
Can you smoke tritip well done like the brisket and still have it moist and tender? I would like to try that.
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.
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.
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
Good Luck on letting that sit till tomorrow after your done smoking. It will take some restraint.
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!
Its looking good!
Moved 3 ton of river rock today. Beds look better!
This is looking terrific. I'm watching for the finished product!