The Journey Begins

[RiversideSm0ker]

so I have just put this little tri tip on the smoker. I am using Jeff’s Rub but I did not inject, this is going to be done brisket style. I will wrap in butcher paper at 160. Then take it to 190 or so. I will see how probe tender it is then. I’m excited, keeping my fingers crossed

George

 

[bdskelly]

Looking good George! B

 

[RiversideSm0ker]

Thanks B, it’s cruising along with a mix of pecan and mesquite. Smells so good out there by the smoker.

George

 

[RiversideSm0ker]

So it was looking like a stall at 158. I decided to wrap it in butcher paper. When I re-inserted the probe it was only 151. We will just see how this goes from now to the end. I put some potatoes on there to bake in foil. When it gets close to 190 I will start to pull together the stuff to make the guacamole. It looked great before I wrapped it. I forgot to snap a shot. I’ll take another when it’s time for slicing.

George

 

[mike5051]

It might not be probe tender at 190, but you gotta trust that it will slice great. I think the OP for tri tip like brisket said that it didn't probe tender. Looking forward to your smoke!

Mike

 

[RiversideSm0ker]

Have to change my plans for dinner. It’s stalled at 180. I have already wrapped in butcher paper. Gonna have the rest of the meal and finish off last weekend’s leftover ribs and pork loin. I will just let this ride until 190. I will still have some pictures whenever I slice into the tri tip. Obviously I did not allow myself enough time. Oh well, I will give myself a larger window of time if this turns out well.

George

 

[RiversideSm0ker]

My Lord, it finally hit 190. I have pulled it and I’m going to let it rest. It feels like it shriveled up. I really hope that it isn’t shoe leather at this point.

George

 

[RiversideSm0ker]

So here we go. I have to say that I’m disappointed. The bark is good, the flavor is richer, but it is kind of dry. That was my biggest fear with this method. If I do this again then I will put it in a pan with liquid for the wrap plus I would inject it. I will give it a try again at some point. Thanks for riding shotgun on this journey.

George

 

[SmokinAl]

I guess I would just do a TT like a steak. Rare to med/rare.
I would never do one like a brisket, cause they just don't have the fat a brisket does.
But whatever works for you & your family is what is the best way.
Al

 

[RiversideSm0ker]

I hear you Al, I was just intrigued by the possibility of a different result from something I cook all of the time. When I smoke one to 135 it is perfection. Like a no brainer smoke. I will most likely give this another go but I don't believe that I would wrap it in butcher paper again. I would almost certainly inject it if I were going to try this again and I would use a pan covered with foil for the "wrap" part of the cook. Several people have had great results making tri tip this way so I will most likely give it another go before I abandon the process altogether. Tri Tip is extremely easy to find here whereas brisket not so much. And I only have to buy a small piece of meat at one time. We shall see. I try not to give up too quickly. Take care.

George