What I did today...a few pics

SteveT · 01-08-2012, 10:02 PM

Haven't posted anything for a while...

Thought I would try another pork shoulder today, and as my son can't eat pork, also a tri-tip. Put them on at 10AM. pulled them at 6:30PM. Kept the Charbroil "Silver" at about 260 degrees all day, used some hickory for smoke.
The shoulder fell apart as I picked it up out of the smoker, and I couldn't even cut the tri-tip with a sharp knife, as it just fell apart...

SteveT

bigabyte · 01-08-2012, 10:08 PM

Looks just damn perfect to me!

SteveT · 01-08-2012, 10:10 PM

Thank you kind sir!!

SteveT

tortaboy · 01-08-2012, 10:14 PM

Not ANOTHER cooking a tri tip like a brisket cook....

Hmmm...looks pretty good to me.

thirtydaZe · 01-08-2012, 10:15 PM

Wow, that looks outstanding.

Midnight Smoke · 01-08-2012, 10:16 PM

That sure does look good!

martyleach · 01-08-2012, 10:20 PM

Hey you are killing me... how was the tri-tip slow cooked? I have always cooked it like a steak.....until tonight when I kinda forgot about it.

SteveT · 01-08-2012, 10:44 PM

Quote:

Originally Posted by martyleach

Hey you are killing me... how was the tri-tip slow cooked? I have always cooked it like a steak.....until tonight when I kinda forgot about it.

I just put a little rub on it, then put the pork shoulder in the middle of the smoker, and the tri-tip at the far end away from the coals..turned them both after about six hours, them just left them alone...

And thanks for all the kind words guys!!

SteveT

Phrasty · 01-08-2012, 10:48 PM

You know it DOES have the fat content to be doer lo & slo... It's a wonder how we don't see this more often! Great stuff Steve!

Looks moighty foine!

Cheers

bigabyte · 01-08-2012, 10:49 PM

I need to get over my fear of sacrificing a Tri-Tip. That looks amazing.

SteveT · 01-08-2012, 10:51 PM

Quote:

Originally Posted by Phrasty

You know it DOES have the fat content to be doer lo & slo... It's a wonder how we don't see this more often! Great stuff Steve!

Looks moighty foine!

Cheers

Yeah, in fact the tri-tip I bought had a pretty decent fat cap on the bottom (Lucky grocery stores version of trimmed...the fat was on the bottom where you can't see it)....so, when I put it on, I left the fat up when I first put it in...

SteveT

tortaboy · 01-08-2012, 10:55 PM

Hey Steve,

Did you happen to notice the temp of your LOW AND SLOW tri tip before you pulled it?

We have some Brothers that cook for a living and may want to add this to their menus...right underneath "Eating Crow" on their menus.

SteveT · 01-08-2012, 10:59 PM

Quote:

Originally Posted by tortaboy

Hey Steve,

Did you happen to notice the temp of your LOW AND SLOW tri tip before you pulled it?

We have some Brothers that cook for a living and may want to add this to their menus...right underneath "Eating Crow" on their menus.

Sorry, I just pulled it when I pulled the pork shoulder, but as it was sitting in the smoker for 8.5 hours at the far end of the smoker...I figured it was done

SteveT

NorthwestBBQ · 01-08-2012, 11:51 PM

Look good.

cdollar · 01-09-2012, 12:19 PM

Steve, that do look good. We don't have tri-tip around here, but I sure would like to try one if i ever run across one.

OTOH, the LGS has baby backs on sale for $1.98/LB. so I'll do a couple racks of those this week.

Chuck

01-08-2012, 10:08 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Looks just damn perfect to me! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

01-08-2012, 10:10 PM	#3
SteveT On the road to being a farker Join Date: 07-01-11 Location: San Jose, California	Thank you kind sir!! SteveT __________________ Charbroil "Silver", Early Weber 22.5" "one touch" Platinum, with one table

01-08-2012, 10:15 PM	#5
thirtydaZe Full Fledged Farker Join Date: 10-20-11 Location: Omaha	Wow, that looks outstanding. __________________ Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit Weber Performer Weber Go-Anywhere Weber Jumbo Joe

01-08-2012, 10:16 PM	#6
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	That sure does look good! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

01-08-2012, 10:20 PM	#7
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Hey you are killing me... how was the tri-tip slow cooked? I have always cooked it like a steak.....until tonight when I kinda forgot about it. __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

01-08-2012, 10:14 PM	#4
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca.	Not ANOTHER cooking a tri tip like a brisket cook.... Hmmm...looks pretty good to me.

01-08-2012, 10:48 PM	#9
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	You know it DOES have the fat content to be doer lo & slo... It's a wonder how we don't see this more often! Great stuff Steve! Looks moighty foine! Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

01-08-2012, 10:49 PM	#10
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I need to get over my fear of sacrificing a Tri-Tip. That looks amazing. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

01-08-2012, 10:55 PM	#12
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca.	Hey Steve, Did you happen to notice the temp of your LOW AND SLOW tri tip before you pulled it? We have some Brothers that cook for a living and may want to add this to their menus...right underneath "Eating Crow" on their menus.

01-08-2012, 11:51 PM	#14
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	Look good.

01-09-2012, 12:19 PM	#15
cdollar Full Fledged Farker Join Date: 07-03-09 Location: Deep in the East TX Piney Woods	Steve, that do look good. We don't have tri-tip around here, but I sure would like to try one if i ever run across one. OTOH, the LGS has baby backs on sale for $1.98/LB. so I'll do a couple racks of those this week. Chuck

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