I just got my BS and am going to do a tri tip for my first smoke. I have had smoked tri tip before and it was amazing. I was just wondering if anybody had any tips for smoking. Should I smoke it untill it is done cooking, or do I turn the smoke off after a few hours? It is the only thing I am smoking so I figure it should take 3-4 hours to get to 160F. Im not really sure what to do and I figure this is a learning process, but if any body has some tips that can help me out they would be very appreciated.
smoke it for only an hour or two, at the max, then throw it on the grill to finish cooking. You could also cold smoke it, and then just cook it on the grill. You won't get a nice crust in the bradley, not enough direct heat.
just my 2C.
I just finished eating my tri tip and it was great. I smoked it for 3 hours using hickory. Can not wait to smoke again.
Welcome Ripper and congrats. I take it the full cook was in the BS and total time 3 hours. What internal temperature did you get to?
Quote from: Gizmo on July 22, 2007, 08:59:19 PM
Welcome Ripper and congrats. I take it the full cook was in the BS and total time 3 hours. What internal temperature did you get to?
It was between 200-220. I could of had it hotter but I was not sure how hot to go, so I just left it there.
We need pics for proof :) Glad it all turned out well!
Quote from: SKSmoker on July 23, 2007, 09:21:04 PM
We need pics for proof :) Glad it all turned out well!
I did not even think of taking pics. Rookie mistake my bad.
red card. Your out of the magical kingdom. LOL
kidding!
Good luck next time!
Quote from: ripper on July 22, 2007, 10:05:17 PM
It was between 200-220. I could of had it hotter but I was not sure how hot to go, so I just left it there.
I believe the 200 above was the box temp. I was wondering what the internal meat temperature you went to.
I had my meat get to 160F.
Thanks. I was hoping the meat wasn't 200. :)
I haven't done any Tri-tip in my BDS yet (newbie) but have done many on an offset smoker. In that process, I've alway smoked them with mesquite at less than 220 degrees until the internal temperature is somewhere between 110-120, about 2-3 hours. Then I finish them on the grill to about 140 internal. You'll be amazed how they puff up in that process. Gives it a nice crust as well. I'm interested in how yours turns out as I will be trying some in my DBS soon.
Here is the rub that I use:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Tablespoons Paprika
3 Tablespoons cayenne
5 Tablespoons black pepper -- freshly ground
6 Tablespoons garlic powder
3 Tablespoons onion powder
6 Tablespoons salt
2 1/2 Tablespoons dried oregano
2 1/2 Tablespoons dried thyme
1. Combine all the ingredients in a mixing bowl. Blend well.
2. Can be stored in an airtight container in your spice cabinet for up to
3 months.
Makes 2 cups