R2Egg2Q
06-15-2012, 12:13 AM
Yeah another tri-tip cooked like a brisket.
Yesterday I was working from home while two workers were finishing up a paver and artificial lawn install in my backyard. This was the last day of a 3 day project so I thought I'd cook up a rack of baby backs and a rack of spares for them.
I got my WSM set up & cooking on the far side of the house away from where all of the work was being done (and the dust):
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_1868.jpg
Ribs were rubbed with a light coat of Simply Marvelous Season All followed by a layer of SM Spicy Apple. I went no foil with an occasional apple juice spritz and decided to sauce the spares with some thinned down Blues Hog sauce and left the baby backs unsauced but with some Big Butz Original on the side as an option:
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_1884.jpg
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_1888.jpg
The smell had been driving them crazy so I quickly sliced them up and set them down on the patio table. I had time to grab a rib just before being contacted from work. I stepped inside and took about 5 minutes to take care of work and when I walked back outside I found this:
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_1894.jpg
The farkers didn't even save me a rib! I should have known better than to think I had cooked enough. Darn work got in the way of my eating.
So I had a WSM at 275 degrees, a nearly empty stomach and a tri-tip in the fridge so I quickly applied a Rub Co Original/Santa Maria mix and put it on with a little red oak for smoke. I got back to work and got distracted and eventually went out to find the tri tip had an IT of 145+ and was rising. I like to pull my tri-tips at about 130 and let them rise during the rest so I was quite disappointed. At this point I remembered that Landarc had a successful tri-tip cooked like a brisket cook that looked tasty so I decided to let it ride. It hit an IT of 165 after about 3.5 hrs and I decided to foil it. An hour later it was probing tender but the bark looked a little too soft so I unfoiled it for a few minutes to firm up a bit before pulling:
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_1910.jpg
I was hungry so it only got a 15 minute rest and I was suprised to find it had a decent amount of juice left (although hard to see in this pic):
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_1914.jpg
It came out better than I would have expected and was definitely a different texture (felt a lot like a brisket flat) than my normal tri-tip. I let some others try it (some tried leftovers today) and it was well received.
Although the outcome was good and better than I expected, I probably won't cook it like this again as I like my tri tip med-rare to the low end of medium.
The other thing I learned is that I probably shouldn't cook while working from home as work gets in the way and I'm easily distracted. :tsk:
Yesterday I was working from home while two workers were finishing up a paver and artificial lawn install in my backyard. This was the last day of a 3 day project so I thought I'd cook up a rack of baby backs and a rack of spares for them.
I got my WSM set up & cooking on the far side of the house away from where all of the work was being done (and the dust):
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_1868.jpg
Ribs were rubbed with a light coat of Simply Marvelous Season All followed by a layer of SM Spicy Apple. I went no foil with an occasional apple juice spritz and decided to sauce the spares with some thinned down Blues Hog sauce and left the baby backs unsauced but with some Big Butz Original on the side as an option:
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_1884.jpg
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_1888.jpg
The smell had been driving them crazy so I quickly sliced them up and set them down on the patio table. I had time to grab a rib just before being contacted from work. I stepped inside and took about 5 minutes to take care of work and when I walked back outside I found this:
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_1894.jpg
The farkers didn't even save me a rib! I should have known better than to think I had cooked enough. Darn work got in the way of my eating.
So I had a WSM at 275 degrees, a nearly empty stomach and a tri-tip in the fridge so I quickly applied a Rub Co Original/Santa Maria mix and put it on with a little red oak for smoke. I got back to work and got distracted and eventually went out to find the tri tip had an IT of 145+ and was rising. I like to pull my tri-tips at about 130 and let them rise during the rest so I was quite disappointed. At this point I remembered that Landarc had a successful tri-tip cooked like a brisket cook that looked tasty so I decided to let it ride. It hit an IT of 165 after about 3.5 hrs and I decided to foil it. An hour later it was probing tender but the bark looked a little too soft so I unfoiled it for a few minutes to firm up a bit before pulling:
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_1910.jpg
I was hungry so it only got a 15 minute rest and I was suprised to find it had a decent amount of juice left (although hard to see in this pic):
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_1914.jpg
It came out better than I would have expected and was definitely a different texture (felt a lot like a brisket flat) than my normal tri-tip. I let some others try it (some tried leftovers today) and it was well received.
Although the outcome was good and better than I expected, I probably won't cook it like this again as I like my tri tip med-rare to the low end of medium.
The other thing I learned is that I probably shouldn't cook while working from home as work gets in the way and I'm easily distracted. :tsk: