I recently purchased a vintage carving set. Preliminary tests on a tomato were very encouraging but I needed to do a final test on a piece of meat, so I decided to do a reverse sear tri tip.
I trimmed the outer fat to 1/4" and applied some Montreal Steak seasoning. The plan was to smoke for about an hour at 225 and then sear. I used Ozark Oak Lump in my WSM with Cherry as the smoke wood.
On the smoker.
I pulled the tri tip at the one hour mark, IT was about 135 degrees.
I removed the middle section of my WSM and placed the grate directly on the charcoal ring. The fat dripping on the coals caused a flare up so the tri tip was on for just about a minute.
Ready to carve. I put it in a cooler wrapped in towels for about an hour.
I cut the tri tip in half where the grain changes and then cut across the grain. My new tools were a pleasure to use.
The knife is capable of producing some thin slices!
Thanks for looking.
I trimmed the outer fat to 1/4" and applied some Montreal Steak seasoning. The plan was to smoke for about an hour at 225 and then sear. I used Ozark Oak Lump in my WSM with Cherry as the smoke wood.
On the smoker.
I pulled the tri tip at the one hour mark, IT was about 135 degrees.
I removed the middle section of my WSM and placed the grate directly on the charcoal ring. The fat dripping on the coals caused a flare up so the tri tip was on for just about a minute.
Ready to carve. I put it in a cooler wrapped in towels for about an hour.
I cut the tri tip in half where the grain changes and then cut across the grain. My new tools were a pleasure to use.
The knife is capable of producing some thin slices!
Thanks for looking.
