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Tri-Tip, Red Potatoes and Corn on the Cob

jarhead1979

Smoke Blower
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Joined Jan 10, 2015
Throwing on a tri-tip for supper tonight along with the fix-ins...got some red potatoes and corn on the cob in the works. I'll post a pic of all the goodness once it's done.

I'm giving the WSM a run with an empty water pan tonight. Seems to be holding temp and running just fine! I basically just got tired of cleaning out the water pan even though I've been foiling it every time. If I was only smoking on the weekends, I wouldn't be concerned about it too much. But, the family has got me working out there every night (after I get home from my real job). I'll let you know how it goes.

 

b-one

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Going straight smoke or reverse sear?
 

jarhead1979

Smoke Blower
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Joined Jan 10, 2015
Off the smoke and reverse-seared...

And sliced up ready to serve...

Honestly, not my favorite tri-tip...consistency and juiciness were on point, but my flavor was lacking.

Normally, I just season to taste with salt, pepper, paprika and garlic powder. I love the taste of that particular rub combo. But, tonight I tried a commercial rub that has been working well on my briskets. I just don't think it popped enough spice wise. I also smoked to about 160* IT to appease SWMBO. I think that had a bit of an impact as well. My oldest boy and I prefer for it to still be moving, but her and the daughter like to have the red gone. This one is more pink than I generally do.

As far as the water pan, I don't think it's emptiness had any impact whatsoever. I will probably roll with it empty for most of my short smokes from here on out. For briskets and pork butts, I think I'll still foil and fill it...if nothing else only because it makes me feel better...LOL!

On another note, I just ordered a new WSM access door from www.cajunbandit.com. My handle fell apart tonight and they don't lend well to being put back together due to an expanding bushing that is used for the retaining nut in the plastic handle.
 

b-one

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Looks tasty,next time his and her Tri tips?
 
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b-one

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I run a dry foiled water bowl only these days.
 

jarhead1979

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Joined Jan 10, 2015
Looks tasty,next time his and her Tri tips?
His and hers?!? Not a bad idea at all...

I had another one in the fridge tonight...wishing I had done his and hers on this smoke. I think that will be how it goes from now on.
 

b-one

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Then you could really go crazy Cajun spice sounds like a winner to kick it up a notch! if you haven't tried Tatonka Dust I highly recommend you check it out as well at Owens BBQ.com
 

jarhead1979

Smoke Blower
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21
Joined Jan 10, 2015
I actually just sent a message to waterinholebrew (another OTSB member) about the Tatonka Dust today. Haven't heard back from him yet, but I'll take your word for it and get some heading my way. I leave for Japan in 2 days...so I'll have it waiting at the door for me when I get back in a few weeks.
 

SmokinAl

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Nice job on the TT!

It looks delicious!

Al
 

tropics

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Patrick that looks pretty good from here

Richie
 

forluvofsmoke

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Ah, the dreaded well-done beef...been there. Here's how I handle it: cook to my desired IT, then plate the portions for those who want it more done and toss into the nuke-box...doesn't take long at all and it deposits those precious juices right on the plate. I've even done that myself with several steaks that weren't even done enough for me (I'm a med-rare lover)...the results are still pretty good...sure, it would make any true purist want to scream, but, you don't lose those juices, so there is some benefit in utilizing that evil technology, when properly applied...in this case, just to bump IT a bit. Would I actually cook in one? NO!!! Also, there is no noticeable change in texture or flavor with that short zapping-session.

The commercial rubs are, well, suitable for certain things for certain people...limited uses make them less desirable for me. Wife has dozens of blends scattered throughout the kitchen...I never buy them and rarely use them. Brisket is a stronger, deeper flavor that your SPPG probably lends itself well for, while tri-tip has more marbling throughout and no fat-cap...fat-cap and marbled fat taste different, but I've read of some who don't tolerate the taste of brisket fat...huge differences in personal tastes, and the actual taste of the fats. Generally, SPOG is a good route for beef as a starting point, even tri-tips.

Nice smoke, though...every time around teaches you something new...even this old dog (me) is still learning.

Eric
 
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