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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 06-19-2010, 10:21 AM   #1
Pit Boss Honeycutt
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Question 10 Tri-Tips today

Well I got asked to cook 10 tri-tips for a surprise birthday this afternoon. They want them smoked. I have grilled a ton of them over the years, I typicaly get a quick sear, and then cook them in-direct and pull at about 125*, cover and let them rest for 30 minutes or so. Thinking of smoking them for about 30 minutes, then finishing them up on the grill. They have been marinating since Wednesday, and are getting room temp now, pics to follow. Any suggestions on the smoke time?
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Unread 06-19-2010, 11:08 AM   #2
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On my horizontal, it would take about 6 hours.
On my UDS, only about 3-4 hours.

What time are you supposed to eat?

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Unread 06-19-2010, 11:12 AM   #3
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I'd give a quick smoke bath then to the grill sounds like a good plan
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Unread 06-19-2010, 11:42 AM   #4
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Well, supposed to be there at 4pm, party starts at 5. I have a couple of the food service catering boxes I plan on transporting them in.
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Unread 06-19-2010, 12:07 PM   #5
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I just cook them indirect in smoke for about hour and a half and do a sear for color. Pull @ 135 and rest. People say 135 is too high but lots freak out when they see red juice.
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Unread 06-19-2010, 04:18 PM   #6
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Well, I ended up smoking them with some red oak for about an hour, pulled, tossed them on the performer, and the char griller for a quick sear. temp was 128-132. Should be good to go. Thanks for the input.
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Unread 06-19-2010, 05:08 PM   #7
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I bet they are a hit, sounds like you did them right.
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Unread 06-19-2010, 05:38 PM   #8
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Damn--- Wish I could my hands on some Tri Tip. You West Coast guys are lucky!
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Unread 06-19-2010, 07:39 PM   #9
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Quote:
Originally Posted by Norcoredneck View Post
I just cook them indirect in smoke for about hour and a half and do a sear for color. Pull @ 135 and rest. People say 135 is too high but lots freak out when they see red juice.

Norco that's exactly what happens with my family when they see that lovely red juice, so I tend to cook them longer as well.
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Unread 06-20-2010, 11:41 AM   #10
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Well they turned out excellent! I was just a touch on the dissapointed side after I had sliced all 10, to find out that my friends wife had the brain storm of heating it all up in a roasting pan!...So needless to say, it all turned out medium well, and well.... Well I did my part...lol. Here are a couple of snapshots while 7 of them rested. The other 3 are on the grill.



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