Jim Beam Oak Smoked Tri-Tip

muebe · April 24, 2012, 07:47:50 PM

Tri-Tip rubbed with Kerry and Loni's meat rub...

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...

Out of the Bradley for a rest...

And all sliced up...

Ka Honu · April 24, 2012, 08:39:13 PM

Gimme eat!

mikecorn.1 · 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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muebe · April 25, 2012, 05:25:04 AM

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 ;)

mikecorn.1 · April 25, 2012, 05:41:17 AM

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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SouthernSmoked · April 25, 2012, 05:43:28 AM

Dang! Michael, that looks awesome!

OldHickory · April 25, 2012, 11:21:54 AM

Good looking tri-tip, one of my fav cuts of beef.

ghost9mm · April 25, 2012, 05:46:54 PM

Partner all I have to say is, you make a awesome tri-tip and cooked to perfection...

OU812 · April 25, 2012, 06:57:17 PM

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.

dman4505 · April 25, 2012, 07:34:07 PM

How was the rub?

Don

muebe · April 25, 2012, 08:06:54 PM

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.

hal4uk · April 25, 2012, 08:54:24 PM

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.

DjSaneR · April 26, 2012, 06:17:27 PM

Perfect!

SiFumar · April 26, 2012, 07:08:54 PM

As usual...you can knock a Tri-tip out like no other! Looks wonderful!!

Tater · April 26, 2012, 07:47:00 PM

That's making my mouth water and I just ate!