Smoked Tri-tip Pr0n

[Rodney]

Hey guys-

Along with a couple of Chris Lilly's recipe pork shoulder roasts, which turned out GREAT, I tossed a tri-tip on the UDS. I seasoned it (as usual) with salt, pepper, garlic and sugar, and then cooked it at 225 over applewood until it reached 160 internal (~3 hrs). It turned out really REALLY tasty and very tender! Here's some pr0n:

http://www.bbq-brethren.com/forum/picture.php?albumid=298&pictureid=2928

http://www.bbq-brethren.com/forum/picture.php?albumid=298&pictureid=2929

http://www.bbq-brethren.com/forum/picture.php?albumid=298&pictureid=2930

Mmmm... I think I'm gonna go eat some leftovers. ;-)

-Rodney

[Norcoredneck]

160?

[Rodney]

160?

Yeah, I thought I'd give it a shot at a higher temperature. I usually pull it off the grill at 135 when I cook it at 300 over indirect heat. I've never cooked tri-tip at 225 before. How does it come out if cooked slow and low and then pulled at ~135, compared with indirect grilling at 300? I was going for that fully-developed smoked flavor... plus, my wife doesn't like her beef to have any pink in it.

[Boshizzle]

Congrats on a great looking Tri-tip, bro!

[Norcoredneck]

130 indirect has unappealing color in my opinion. I pulled these at 130 and did a sear this weekend. Do like the smoke ring yours has.
http://i91.photobucket.com/albums/k296/norcoredneck/IMG_0165-3.jpg

http://i91.photobucket.com/albums/k296/norcoredneck/IMG_0173-2.jpg

Here it is out of chafer pan.

http://i91.photobucket.com/albums/k296/norcoredneck/IMG_0181-3.jpg

[Carbon]

... plus, my wife doesn't like her beef to have any pink in it.

I have to deal with the same problem so I've been doing his and her version of tri-tips...:laugh:

[Norcoredneck]

Little trick I use when I take it to work is to nuke a few seconds in microwave (slices) makes it edible for those that don't know how beef should be eaten.