Been wanting to try a tri tip for a while, and got one at Wild Fork for cooking this weekend. Basic rub, salt and pepper with a mustard binder. Going for a thick pepper crust.
The plan was to smoke it at 225 until it hit around 100, then sear until 125 ish, then rest and let it coast up to 130-135. It got to 100 a lot faster than expected, and since we were relaxing and having some beers I was unprepared for that, so called a bit of an audible. Let it go to 110, then pulled it off and wrapped in foil. This bought us enough time to get our shit together. Unfortunately it coasted to about 120 in foil, so I didn't get quite the sear on it that I wanted. But it still came out damned good. Lesson for next time is to assume it'll take under an hour to get to 100, I was thinking 90 minutes this time. Also need to get better at plating and getting that cheese melted and served hot.
Served on ciabatta with sauteed onions, horseradish, and muenster cheese. My wife ate so much she feels like puking (and she is not a big gal), so that's a hell of a compliment! lol
On the smoker, with random asian chicken up top.
On to sear at 500. Adjusted the smoker configuration with the chicken done. Removed the middle shelf and put the top shelf in for toasting the buns
Off the sear
Sliced - not bad for the first tri tip I've ever done.
Sandwiches
The plan was to smoke it at 225 until it hit around 100, then sear until 125 ish, then rest and let it coast up to 130-135. It got to 100 a lot faster than expected, and since we were relaxing and having some beers I was unprepared for that, so called a bit of an audible. Let it go to 110, then pulled it off and wrapped in foil. This bought us enough time to get our shit together. Unfortunately it coasted to about 120 in foil, so I didn't get quite the sear on it that I wanted. But it still came out damned good. Lesson for next time is to assume it'll take under an hour to get to 100, I was thinking 90 minutes this time. Also need to get better at plating and getting that cheese melted and served hot.
Served on ciabatta with sauteed onions, horseradish, and muenster cheese. My wife ate so much she feels like puking (and she is not a big gal), so that's a hell of a compliment! lol
On the smoker, with random asian chicken up top.
On to sear at 500. Adjusted the smoker configuration with the chicken done. Removed the middle shelf and put the top shelf in for toasting the buns
Off the sear
Sliced - not bad for the first tri tip I've ever done.
Sandwiches