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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 01-08-2012, 10:02 PM   #1
SteveT
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Default What I did today...a few pics

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
Attached Images
File Type: jpg tri-tip-small.jpg (322.6 KB, 445 views)
File Type: jpg cut tri-tip-small.jpg (442.4 KB, 446 views)
File Type: jpg pulled pork-small.jpg (450.8 KB, 441 views)
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Unread 01-08-2012, 10:08 PM   #2
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Looks just damn perfect to me!
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Unread 01-08-2012, 10:10 PM   #3
SteveT
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Thank you kind sir!!

SteveT
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Unread 01-08-2012, 10:14 PM   #4
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Not ANOTHER cooking a tri tip like a brisket cook....

Hmmm...looks pretty good to me.
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Unread 01-08-2012, 10:15 PM   #5
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Wow, that looks outstanding.
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Unread 01-08-2012, 10:16 PM   #6
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That sure does look good!
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Unread 01-08-2012, 10:20 PM   #7
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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.
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Unread 01-08-2012, 10:44 PM   #8
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Quote:
Originally Posted by martyleach View Post
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
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Unread 01-08-2012, 10:48 PM   #9
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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
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Unread 01-08-2012, 10:49 PM   #10
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I need to get over my fear of sacrificing a Tri-Tip. That looks amazing.
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Unread 01-08-2012, 10:51 PM   #11
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Quote:
Originally Posted by Phrasty View Post
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
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Unread 01-08-2012, 10:55 PM   #12
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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.
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Unread 01-08-2012, 10:59 PM   #13
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Quote:
Originally Posted by tortaboy View Post
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
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Unread 01-08-2012, 11:51 PM   #14
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Look good.
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Unread 01-09-2012, 12:19 PM   #15
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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.


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