just got done with my tri tip that started at 7 aam this morning and it is now 330 pm
(http://usera.imagecave.com/beefmann/dsc00065.jpg)
as the tri tip waiting for smmoker
(http://usera.imagecave.com/beefmann/dsc00066.jpg)
in the smoker and starting the cooking process
(http://usera.imagecave.com/beefmann/dsc00067.jpg)
a few slices of the first one done and almost fall apart
(http://usera.imagecave.com/beefmann/dsc00068.jpg)
the rest of the tri tip and all were pulled at 170 f and a box temp of 200 and a 8 1/2 cook and 1 hr 20 minute smoke with hickory
BTW it is delicious
PS .. i mean it
Looks awesome Beefman.
Awesome as always beefmann!
C
Looks fantastic Beefman! 8)
I have one question though.... How do you get the meat to stay on the racks when you tip the smoker over?
:D :D ;D
Mike
its simple Mike... its called magic ! ! !
That looks really good. Next time please post some aroma as well. ;D
waves a piece of raw meat under wilddcats nose ;D ;D ;D ;D ;D
Prrrrrr :D
HOLY MOLY beefmann looks very good. WTG
nepas
Damn beefmann
I just gained 5 pounds looking again. Great looking tri tip.
nepas
Nepas,
it was as delicious as it looks,,,, Think I gained 10 lbs on the first bite.... need to get chased by my hunny around the block a few times....
Hey Beefman, I was doing a search to see if any of you guys smoked a tri tip and found this. The tri tip I come across in the store are pre-seasoned. Did you smoke pre-seasoned tri-tip or did you rub your own? Is there a standard rub that goes good with beef?
Thanks,
John
John,
I season my own tri tip and here is a link for the beginning
http://forum.bradleysmoker.com/index.php?topic=8239.0
as for the rub it is
table spoons
anahiem chile powder 2
black pepper 2
sigon cinnimon 1
granulated sugar 1
cumin 1
hungarian paprika 2
thyme 1
fennel 1
ground mustard 2
kosher or sea salt 3
hope this helps and enjoy
Wow that looks awesome! I'm digging that olive garlic you did up. I'll have to try that : ) Thanks.
welcome and here are a few other links you might like as well
for ribs
http://forum.bradleysmoker.com/index.php?topic=8212.0
and a top surloin roast
http://forum.bradleysmoker.com/index.php?topic=8313.0