Tri-Tip rubbed with Kerry and Loni's meat rub...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1819.jpg)
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...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1820.jpg)
Out of the Bradley for a rest...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1822.jpg)
And all sliced up...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1823.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1824.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1825.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1826.jpg)
Gimme eat!
Nice tri-trip. Looks perfect. Whats the purpose of going low heat while applying the smoke? :)
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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? :)
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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 ;)
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.
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Dang! Michael, that looks awesome!
(http://i1037.photobucket.com/albums/a451/SOUTHERNSMOKEDBBQ/Mouth-Watering-Homer.jpg)
Good looking tri-tip, one of my fav cuts of beef.
Partner all I have to say is, you make a awesome tri-tip and cooked to perfection...
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.
How was the rub?
Don
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.
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.
Perfect!
As usual...you can knock a Tri-tip out like no other! Looks wonderful!!
That's making my mouth water and I just ate!