Jim Beam Oak Smoked Tri-Tip

Started by muebe, April 24, 2012, 07:47:50 PM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

muebe

Tri-Tip rubbed with Kerry and Loni's meat rub...



Into the Bradley. I programmed the PID to run at 170F the first 1 1/2 hours with 1 hour and 20 minutes of Jim Beam Oak smoke(4 pucks) with convection fan off. Then run at 250F until the meat IT reaches 140F...



Out of the Bradley for a rest...



And all sliced up...







Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

Ka Honu


mikecorn.1

Nice tri-trip. Looks perfect. Whats the purpose of going low heat while applying the smoke? :)


Sent from my iPhone using Tapatalk
Mike

muebe

Quote from: mikecorn.1 on April 25, 2012, 04:28:55 AM
Nice tri-trip. Looks perfect. Whats the purpose of going low heat while applying the smoke? :)


Sent from my iPhone using Tapatalk

I like to cook the tri-tips at 250F in the Bradley. They come out the best at this temp IMHO. It was a small Tri-Tip and might have finished before getting done with the smoke. This one seemed to take on a really good smoke flavor by doing this.

Even after as many Tri-Tips that I have cooked I am still fine tuning the procedure ;)
Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

mikecorn.1

Cool. I believe that Viper125 (Paul) said the said the same thing on another thread now that you mention it. He does the smoke at a lower temp and the product seems to take on more smoke flavor. Can't remember the thread. It was real recent though. :) I've only seen one tri tip ever at the Wally World here. I already look for them bit can never find one. Next time I will ask one of the meat dept. guys.


Sent from my iPhone using Tapatalk
Mike

SouthernSmoked

Dang! Michael, that looks awesome!

SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

OldHickory

Good looking tri-tip, one of my fav cuts of beef.
Bradley DS4 with Auber PID and dual element mod
Char-Broil SRG
Weber kettle with rotisserie
Charmglow 5 burner with rotisserie pgg
Pit Barrel Smoker

We the people own this United States Of America,and the Constitution is our owners manual.

ghost9mm

Partner all I have to say is, you make a awesome tri-tip and cooked to perfection...
Digital Bradley Smoker with Dual probe PID
The Big Easy with Srg grill
MAK 2 Star General
Char Broil gas grill

OU812

Daaaamn!

That hunk of beef looks GREAT!

Gots me 1, thats one, only 1 Try Tip left in the freezer,,,,,,waitin till Tabby comes home for the summer and were a cookin that baby up for the bon fire shes been dyin for.

I can almost taste that moist tender waaaaay over looked hunk of beef right now.

dman4505

"I am a soldier, I fight where I am told, and I win where I fight."

The Man's Prayer: I'm a man, but I can change, if I have to, I guess.

muebe

Quote from: dman4505 on April 25, 2012, 07:34:07 PM
How was the rub?

Don

It was pretty good. It is a very fine powder so there was a nice penetration of rub into the meat. Reminded me of a brisket rub.
Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

hal4uk

Quote from: mikecorn.1 on April 25, 2012, 04:28:55 AM
Nice tri-trip. Looks perfect. Whats the purpose of going low heat while applying the smoke? :)
Same effect as cooking "prime" rib (using a USDA Choice rib loin). 
The low heat extends the cook time, which extends the time that the beef's enzymes are naturally tenderizing it.
Gives it a more tender and "buttery" texture.
Slow cooking just makes it better.
No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
MAK 1 Star General
Traeger Lil' Tex
Backwoods Chubby

DjSaneR

Bradley 6 Rack Digital
Weber Genesis S320
Weber Performer

SiFumar

As usual...you can knock a Tri-tip out like no other! Looks wonderful!!

Tater

That's making my mouth water and I just ate!