Hello everyone! I am still very new both here and to smoking in general but I have never learned anything more tasty.
So far I have managed to build my own UDS after spending last summer using a cheap offset from a box store.
Here is the old and busted next to the new hotness (also staring my puppy)
Me and the wife decided to host a memorial day cookout, and I wanted to cook some beef but a whole brisket would have been overkill, and honestly probably a little beyond my current skill level. I remembered my brother in law and fellow smoke enthusiast made tri tip last year so I figured I would give it a shot. In doing some research in trying to not totally ruin some amazing meat I hard a hard time deciding to smoke the entire way or reverse sear. We went with the reverse sear method because of the similarity in this cut to normal steaks.
Picked these three up from my local butcher they range from 2-3 lbs each, the fat cap is on the bottom of these. I trimmed the fat cap thickness in half roughly, because parts were harder fat that I was worried wouldn't render in the short time they would be in the smoker.
Somewhat simple rub 1/4 cup each of salt, pepper, garlic powder. then 1 tsp each of paprika, cayenne pepper, ground majoram, tumeric, cumin. The steaks were gonna be sliced up for fajitas so I tried to spice em up a little bit. And majoram and tumeric are very healthy so they go into most of what we cook because why not. (obviously I did not use this entire mixture I'm not insane)
All seasoned up and waiting for the smoker to warm up.
This is after 75-90 minuets on the UDS sitting between 220-250 the thinnest piece got to 140, I figured that would provide the full spectrum of doness (sp)
Immediately after the smoker they went straight onto a very hot grill to sear for 4 min a side. Then we let them rest for a half an hour before putting them whole into the fridge over night.
I did the cook the night before because every smoke I have done has run very late and with hosting the party I wanted to not be focused on the grill the whole time.
Unfortunately I did not get pictures after I sliced into them because I had several hungry and somewhat inebriated guests who had been smelling the tips while they were in the oven.
So far I have managed to build my own UDS after spending last summer using a cheap offset from a box store.
Here is the old and busted next to the new hotness (also staring my puppy)
Me and the wife decided to host a memorial day cookout, and I wanted to cook some beef but a whole brisket would have been overkill, and honestly probably a little beyond my current skill level. I remembered my brother in law and fellow smoke enthusiast made tri tip last year so I figured I would give it a shot. In doing some research in trying to not totally ruin some amazing meat I hard a hard time deciding to smoke the entire way or reverse sear. We went with the reverse sear method because of the similarity in this cut to normal steaks.
Picked these three up from my local butcher they range from 2-3 lbs each, the fat cap is on the bottom of these. I trimmed the fat cap thickness in half roughly, because parts were harder fat that I was worried wouldn't render in the short time they would be in the smoker.
Somewhat simple rub 1/4 cup each of salt, pepper, garlic powder. then 1 tsp each of paprika, cayenne pepper, ground majoram, tumeric, cumin. The steaks were gonna be sliced up for fajitas so I tried to spice em up a little bit. And majoram and tumeric are very healthy so they go into most of what we cook because why not. (obviously I did not use this entire mixture I'm not insane)
All seasoned up and waiting for the smoker to warm up.
This is after 75-90 minuets on the UDS sitting between 220-250 the thinnest piece got to 140, I figured that would provide the full spectrum of doness (sp)
Immediately after the smoker they went straight onto a very hot grill to sear for 4 min a side. Then we let them rest for a half an hour before putting them whole into the fridge over night.
I did the cook the night before because every smoke I have done has run very late and with hosting the party I wanted to not be focused on the grill the whole time.
Unfortunately I did not get pictures after I sliced into them because I had several hungry and somewhat inebriated guests who had been smelling the tips while they were in the oven.
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