I've got a tri tip rubbed and resting in the refrigerator for an oak smoke on Sunday. I plan to take it to an IT of 145. I've seen conflicting posts on the temperature to smoke it. Any suggestions? 150*? 200*? Higher? Thanks in advance.
I would pull it between 135º and 145º. Here's a post where I compared a smoked Tri-Tip at 140º and 150º ... http://forum.bradleysmoker.com/index.php?topic=18826.msg228849#msg228849 (http://forum.bradleysmoker.com/index.php?topic=18826.msg228849#msg228849)
The post is for one at 150º but it has another post imbedded that shows the 140º. It's all a matter of personal preference. Some people will pull it at 125º. It's all good ;D ;D
There's fat and blood in beef, and both make it taste good.
Cook all of it out of a "tester" (go ahead---cook it done), and see how much flavor is left.
You can always cook it more.
Uncooking it requires divine intervention.
Try 125-130, let it rest a while, and see if you like it...
Just like prime rib, you can have simmering au jus on the side which will quickly bring it to anyone's doneness preference.