dacolson wrote: ↑December 13th, 2020, 7:14 pm
Yes! Was wondering about taking a tritip all the way to 200+. Always had it med-rare-ish. I’m going to try it.
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Works good, and it was the first time I smoked them like this. Traditionally, I would spin them on the spit on our gas grille..
Done hundreds of them that way over the years. This was right up there with the best tri tip I've had..
I did it fat cap up. With brisket most pit-masters seem to go fat cap down after the fat is trimmed to about 1/4". The brisket "point" is full of fat so it keeps the brisket moist as it renders down.
A supermarket had them on sale for $2.88 per pound in a bag, so you couldn't really see the sizes. One was noticeably smaller after I got it home. I had temp probes in each of them in order to monitor temps, especially the smaller one. And that one got over 200 deg. F, and as a result it wanted to fall apart a little more when cutting.... but they all were very good.. Next time if I get a "dinker" in the mix, I will pull it and put it in the ice chest once it hits the desired temp. that way they are all the same.
As a side note a buddy of mine mentioned a few days ago that they cut slices and stuffs garlic cloves in their tri-tip and inject with all sorts of concoctions, including Dr. Pepper, Wine, Beer, and various fruit juices. But only one at a time. I am going to KI.S.S., especially since this way turned out so good for me!
plus I had an extra one from my last build just sitting around begging to be used somewhere..
Looks good!!