I'm a novice smoker by my own description and allow some efforts to overwhelm me when they should not.
1st Tri-Tip yesterday.....
Trimmed dense fat and dried beef before seasoning
Dust-seasoned by own taste.
Pressed in the Kosher Salt and fresh black pepper.
2 tbsp of brown sugar on each side.
Dusted with onion, & garlic powder. Applied some olive oil.
Chilled in fridge for 14 hours
Sat on counter for an hour while smoker and grill were started
Seared on grill at 450* on each side for 5 min
Smoked at 225* for 3 hours with pecan & mesquite (70/30)
Included smoked mac and jalapeno elk sausage on smoker
Tri stalled at ~120* int for what seemed 45 min
Wrapped with butcher paper and put in oven for 1 hour
Removed at 135* int and put in cooler for 90 min
Opened up and family had a feast
Family didn't know what was prepared. Just said "OMG!" "What is this?!" "It's great!"
We'll do a couple or a few at time on next effort.
1st Tri-Tip yesterday.....
Trimmed dense fat and dried beef before seasoning
Dust-seasoned by own taste.
Pressed in the Kosher Salt and fresh black pepper.
2 tbsp of brown sugar on each side.
Dusted with onion, & garlic powder. Applied some olive oil.
Chilled in fridge for 14 hours
Sat on counter for an hour while smoker and grill were started
Seared on grill at 450* on each side for 5 min
Smoked at 225* for 3 hours with pecan & mesquite (70/30)
Included smoked mac and jalapeno elk sausage on smoker
Tri stalled at ~120* int for what seemed 45 min
Wrapped with butcher paper and put in oven for 1 hour
Removed at 135* int and put in cooler for 90 min
Opened up and family had a feast
Family didn't know what was prepared. Just said "OMG!" "What is this?!" "It's great!"
We'll do a couple or a few at time on next effort.
Comment