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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-04-2011, 11:15 AM   #16
gambler
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Getting ready for round 2. Gonna smoke some tri-tip, pork ribs, and sausage tomorrow. Gonna use less wood chunks. Hopefully I don't over smoke the meat this time. This will be the first smoke using both racks and 3 different meats. Any recommendations on which meat on which rack and why? Thanks!
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Unread 09-04-2011, 12:58 PM   #17
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Nice one Gambler!
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Unread 09-04-2011, 02:05 PM   #18
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Quote:
Originally Posted by gambler View Post
I cooked it at 200 for about 3 hours and then brought it up to between 225-250 for the last 40 minutes. I pulled off the tri-tip once it reached an internal temp of 157.
I was gonna say, it looks a bit overcooked. Next time try smoking @275-325, and pull early, at IT of around 130-135, then tent or wrap in foil for 20-30 minutes to allow it to come up to a perfect medium rare. That one is well done+. You should be able to cook up a TT on that UDS in less than 1.5 hours, maybe even one hour.

Your UDS looks great! A bit too clean though :) On the wood, I just use 4-6 half fist sized chunks buried in the unlit coals, and try to avoid using mesquite for any long cooks, it's just too strong.

Oh, and one more thing, I'd avoid slathering a roast with BBQ sauce before cooking, it'll just burn. Try using EVOO or spicy Italian dressing, it really works nice. Most folks just leave a TT dry and apply their rub of choice. Could be as simple as cracked pepper and kosher salt.
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Unread 09-04-2011, 03:24 PM   #19
gambler
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Quote:
Originally Posted by El Ropo View Post
I was gonna say, it looks a bit overcooked. Next time try smoking @275-325, and pull early, at IT of around 130-135, then tent or wrap in foil for 20-30 minutes to allow it to come up to a perfect medium rare. That one is well done+. You should be able to cook up a TT on that UDS in less than 1.5 hours, maybe even one hour.

Your UDS looks great! A bit too clean though :) On the wood, I just use 4-6 half fist sized chunks buried in the unlit coals, and try to avoid using mesquite for any long cooks, it's just too strong.

Oh, and one more thing, I'd avoid slathering a roast with BBQ sauce before cooking, it'll just burn. Try using EVOO or spicy Italian dressing, it really works nice. Most folks just leave a TT dry and apply their rub of choice. Could be as simple as cracked pepper and kosher salt.
Thanks for the feed back. I was trying to do a low and slow to get a more tender product. I usually do tri-tip using indirect hotter temps on my Weber Kettle. The outside does look a bit over done, but it really wasn't. I think the overdose on smoke gave it that look. The meat was still pretty tender, even after re-heating the next day. It was a medium finish, not medium-rare. I probably could have pulled it off a few degrees sooner, like maybe 155 to get a little more pink, but I really was going for a smoke ring. Also, I just marinated it in Dr. Pepper, no bbq sauce of any kind. Just some dry rub before I put it on. Still learning, and thanks again for the feedback.
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Unread 09-05-2011, 08:50 PM   #20
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It could be a defective UDS, it is very rare, I would recommend sending to me and let me put it through its paces and I could give you feedback

Seriously... Great looking UDS, go lighter on the wood perhaps, also, let it come to temp before adding the meat, go for that light blue smoke, which will change color once the meat fat starts dripping on the coals.
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Unread 09-06-2011, 10:28 PM   #21
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Quote:
Originally Posted by Meat Burner View Post
Nice drum gambler. You only need about 2-3 chunks of wood half that size. The amount you used would definately over smoke the meat. Let us know how the next one turns out.
I agree. I use 3 pieces right on top of the coal basket when the meat goes on. None in the middle or bottom. I do not think it infuses with smoke past the 3-4 hour mark. IMHO

By the way meatburner cool avatar!
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Unread 09-06-2011, 10:41 PM   #22
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Quote:
Originally Posted by baldbill View Post
...go lighter on the wood perhaps, also, let it come to temp before adding the meat, go for that light blue smoke, which will change color once the meat fat starts dripping on the coals.
On my first cook, I added too many lit coals and had to bring it down from 325 to 250 before adding meat. But I think the problem was too much wood chunks. On my second cook, I put less lit coals, (and less wood chunks) and brought it up to temp before adding meat. My problem is, I think I should have waited for the wood chunks to mellow out on the smoke before adding the meat. I added the meat before the smoke changed to that light blue color. The thing is, once it changed to the right color, it didn't last that long. Maybe 15 to 20 minutes. I'm used to cooking on an offset with nothing but wood. How do I get a nice light blue smoke, and keep it going for at least an hour, if not longer?
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