I had a few things I wanted to try out and chose a three pound tri-tip for my trial.
First, I am changing my approach. With flavorful cuts of meat, I have decided to try a minimal approach; just a light application of rub.
Second, since I have been having trouble with my tray using hickory, I switched to a tube. Since I am using a propane smoker, this has been reported to be a better choice.
Third, I am trying the water pan for the first time. For the heck of it, I had a bottle of red wine that had aged a bit too long and was more like port. Rather than dump it, I put it in the pan. Why not?
In the past I applied a light coat of Worcestershire sauce, then a good coating of rub. It tastes great, but this time I wanted to just use a light coating of Hardcore Black. The meat has such a nice flavor, I didn’t want to overpower it.
The smoker tube worked great with the AMAZEN hickory pellets. It provided a nice even blue smoke.
I salted the roast and let it set overnight. In the morning, I rinsed it and lightly applied the rub. I placed it back in the fridge for four hours uncovered. The smoker was warmed up and set to 250. I let it smoke to 140 IT, pulled it, wrapped it, and let it rest for ten minutes. The grill was already running full blast and I seared it for about a minute on each side.
It came out great and I can taste just a hint of wine. It came out very juicy. I was shooting for a medium cook as that is the preference of Mrs. Smoke.
If you guys keep it up, you are actually going to teach me how to smoke!
First, I am changing my approach. With flavorful cuts of meat, I have decided to try a minimal approach; just a light application of rub.
Second, since I have been having trouble with my tray using hickory, I switched to a tube. Since I am using a propane smoker, this has been reported to be a better choice.
Third, I am trying the water pan for the first time. For the heck of it, I had a bottle of red wine that had aged a bit too long and was more like port. Rather than dump it, I put it in the pan. Why not?
In the past I applied a light coat of Worcestershire sauce, then a good coating of rub. It tastes great, but this time I wanted to just use a light coating of Hardcore Black. The meat has such a nice flavor, I didn’t want to overpower it.
The smoker tube worked great with the AMAZEN hickory pellets. It provided a nice even blue smoke.
I salted the roast and let it set overnight. In the morning, I rinsed it and lightly applied the rub. I placed it back in the fridge for four hours uncovered. The smoker was warmed up and set to 250. I let it smoke to 140 IT, pulled it, wrapped it, and let it rest for ten minutes. The grill was already running full blast and I seared it for about a minute on each side.
It came out great and I can taste just a hint of wine. It came out very juicy. I was shooting for a medium cook as that is the preference of Mrs. Smoke.
If you guys keep it up, you are actually going to teach me how to smoke!