I had friends coming over for dinner and I wanted to smoke something for them. The friend of the female persuasion didn't like the taste of hickory so I decided to go with mesquite. Never used it before, so why not. Did everything as I have done before, standard rub, PGs, I used about a teaspoon of salt on each tri tip, but lots of pepper and more garlic. Probably got carried away, but I love garlic. I put in the garage refrigerator for several hours before the smoke.
Upon entry into smoker:
Smoke took 2hrs 15min to get to IT = 132*. After the smoke.
Dinner was over an hour away so I put them in the oven on warm at 140* thanks to civilsmoker and went on with the rest of the meal production. Sorry I don't have plate pics. When it was time to begin eating, about 1hr 15mins later I cut the tri tips according to Jess Pryless, How can you go wrong with the Hardcore Carnivore. I made the mistake of cutting wrong last time, so I just wanted to be sure.
Looks and tasted delicious. Problem is, it was hard to eat, almost like leather.
What could I have done to ruin a prime tri tip and make it so tough to eat?
Upon entry into smoker:
Smoke took 2hrs 15min to get to IT = 132*. After the smoke.
Dinner was over an hour away so I put them in the oven on warm at 140* thanks to civilsmoker and went on with the rest of the meal production. Sorry I don't have plate pics. When it was time to begin eating, about 1hr 15mins later I cut the tri tips according to Jess Pryless, How can you go wrong with the Hardcore Carnivore. I made the mistake of cutting wrong last time, so I just wanted to be sure.
Looks and tasted delicious. Problem is, it was hard to eat, almost like leather.
What could I have done to ruin a prime tri tip and make it so tough to eat?