Time sensitive question? Tri-Tip going on now, forgot temp or times...

[danattherock]

Embarrassed, but can't find the info I saved (from here) about smoking TriTip.


My family is coming over for dinner. Got two tritips thawed and ready. Forgot the desired internal temp for med/well to well done. Making sandwiches on hoagie rolls and topping with sauted vidalia onion, bell peppers, and mozarella. Been out of state and away from my smoker till recently. Again, sorry for such basic question, but can't find the saved info anywhere.


What is internal temp?

Cabinet temp?

Projected cook time?



Thanks guys.

Will snap some pics today to share tonight. These sandwiches are top shelf.




-Dan

[smoker pete]

Cabinet Temp: 250ºF with vent wide open
Internal Temp: 140ºF
Rest:  30 minutes under foil tent
Cooking Time:  about 3 hours
Smoke:  2 hours 20 minutes of Jim Beam Bisquettes or Oak
Link to example with photos

[mikecorn.1]

Here is some good info by   Muebe

http://forum.bradleysmoker.com/index.php?topic=25249.msg303663#msg303663


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[danattherock]

Thanks guys.

Tried posting a few hours ago, didn't go through it appears. Weird.


IT is 143 now, 158 was what i hit last time. Well done but moist.


Cabinet temp has stalled around 223 for a while, was near 260 for the first hour or two.

Maybe the vent being open. Not positive it was open or closed earlier. Not sure why temp would fall otherwise.



Looks like I am close to having it at 155-ish before dinner. Folks will be here to eat at 4:30 pm.


My brother and I are in garage managing the smoking process safely.


Cold beer of course required (for safety).


Will post a few pics later.




Dan

[danattherock]

At start...

[Keymaster]

Lookin Good so Far Dan!!!

[danattherock]

Three hours of running the OBS wide open, temps fluctuated between 220-255.

Two hours of special blend smoke.

Fagundes seasoning liberally applied.

Cold beverage in the garage X 10.

IT was 150 (average) on many different pokes with my instant read.

Let it sit for 15 minutes, cut it open, perfection.


It is impossible to ruin a tri-tip it appears.




























-Dan

[mikecorn.1]

Very nice!! Looks awesome.


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[watchdog56]

very nice. Looks good and moist.

[Smoker John]

Nice with peppers

[smoker pete]

Nice looking Tri-tips.  I've taken them to 150º before with good results but I personally wouldn't go much higher than that.

I was pleasantly surprised to see you using Fagundes Seasoning!  I thought I was pretty much the only person using it (Fagundes Meats is 7 miles from my house).  It's a wonderful product and I use it on beef, chicken, pork, eggs, salads, etc.  Good to see it's made it way to North Carolina  ;D ;D