I had a tri-tip in the deep freeze that was liberally seasoned with Instant Gourmet before freezing...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1761.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1762.jpg)
I set the Bradley PID for a cabinet temp of 240F and the convection fan on. I normally go 225F with tri-tip but decided to go with a higher temp. I gave the tri-tip an hour of Jim Beam Oak...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1763.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1764.jpg)
About 2 1/2 hours later the IT of the tri-tip was 140F. The higher temp shaved off about 30 to 45 minutes of cooking time. I opened the cabinet door and feasted my eyes upon this...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1765.jpg)
I pulled it out and let it rest for 20 minutes under a aluminum tent before slicing...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1766.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1767.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1768.jpg)
Plated with scalloped potatoes :)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1769.jpg)
Ok so I already knew that the Instant Gourmet is one fantastic rub. I just bought a pound of the stuff ;) It was just plain awesome on Tri-Tip.
This was by far the most tender Tri-Tip I have made to date! The 240F temp in the Bradley is the best temp for Tri-Tip. That will be my go to temp for now on ;)
Wow im still full but you just made me hungry again
Well that tri-tip looks just absolutely fabulous mike...I haven't been doing much smokin lately, I got a knee that was replaced 3 years ago giving me a real hard time, will see the doctor that replaced it, tomorrow morning...
Perfect. The scalloped taters are looking good too!!
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Tri-Tip and Scalloped Taters are a fav combo of mine! Got a pound of the Instant Gourmet Original myself, as it's really good on anything.
Whoa......
Mmmmm... a good looking plate of vittles!