Tri tip thank you

chargrill2369 · May 30, 2020

Hi i still consider myself to be new at smoking even though I have been doing it a couple years. Posted about cooking a tri tip a while back and finally did it today. Want to thank everyone for their tips and encouragement.

Made an injection out of bourbon and soy a little lemmon and some spices. Spg for a rub.Cooked on my uds low temp. Dialed in my pitmaster iq at 225ish. Cooked to 150. Took it off the uds and wrapped to let it rest while I made veggies. Used some maple lump and some Blackstone lump with some chunks of wood to give some smoke. Rembered to cut it right. Lost the grain a couple times but recovered quickly. Looks good taste good.

A big thank you to the group.

Stingerhook · May 30, 2020

One fine looking plate.

LYU370 · May 30, 2020

Looks good from here. Did you see the grain change direction and cut accordingly?

chargrill2369 · May 30, 2020

Yes I followed the grain. I would pick a piece out every few cuts to make sure I was on it still.

chargrill2369 · May 30, 2020

I found the grain and would cut slices for a few inches. I would take a piece out and check. Lost it a couple times and as the piece got smaller it was a bit more difficult overall went well.

luv2smoke · May 30, 2020

I usually will take a picture of the tri tip with my cell phone before I cook it as I find it much easier to see the grain before it's cooked. Once cooked I lay it back on the cutting board oriented the same way when I snapped the picture that way I can refer to the picture for grain direction if needed.

chargrill2369 · May 30, 2020

Thats a good idea I will try that next time. That should also work for a brisket.

AWilliams · May 31, 2020

I do a tri tip almost weekly. Have done them smoked...just don't care for them that way. Either indirect or direct on my PK is how I like them. Looks great though...

PullinPork · May 31, 2020

I usually find where the grain changes direction, and cut it in half there.
I then slice each half according to the grain.

Chuck

Big George's BBQ · May 31, 2020

That is a Great looking plate of food

mcyork28 · May 31, 2020

Nice cook, tri-tip is one of my favorite cuts.

chargrill2369 · May 31, 2020

Today i heated up the leftovers and made a sandwich out of it. It was so good. Added a bit of bbq sauce to it. It was just like eating at the restaurant. I know there are brisket lovers out there but I think I prefer the tri tip. It was easier to make and right on the money for me in terms of flavor and required less effort. I am still going to cook brisket but its been down graded to special occasions.

DerHusker · May 31, 2020

Yum! :hungry:

Tri tip thank you

chargrill2369

Knows what a fatty is.

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Stingerhook

somebody shut me the fark up.

LYU370

Resident Idjit

chargrill2369

Knows what a fatty is.

chargrill2369

Knows what a fatty is.

luv2smoke

Take a breath!

chargrill2369

Knows what a fatty is.

AWilliams

Full Fledged Farker

PullinPork

Full Fledged Farker

Big George's BBQ

somebody shut me the fark up.

mcyork28

Babbling Farker

chargrill2369

Knows what a fatty is.

DerHusker

Babbling Farker

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