Did a tri-tip low and slow on the barrel tonight, Put 20 briquettes in the starter and about 20 into the basket that I had restricted with a divider to half. Dropped a nice chunk of hickory into the chimney at startup. Let the charcoal ash over and the hickory chunk was blazing merrily along. Poured lit coals over coals in basket and placed the burning piece of hickory on top. Dropped the basket into the barrel and installed the rack and barrel temp probe. Slapped the lid on and went in to grab the meat.
Nice smallish tip dry brinned and dusted with Big Bag Beef Rub. Not too heavy. Inserted a temp probe into the thick part of the tip and placed it on the rack. Temp of the barrel was about 220... The important thing was the hunk of hickory was really smoking nicely! Pre-lighting it really works. So, anyway, take the tip to 123 internal and removed to a blazing cast iron pan for the skillet for the sear. Seared for about two minutes per side.
Beautiful rare+ to medium rare throughout the whole tip - even the thin part and that surprised me a touch. Sliced some nice slices about pencil thickness for dinner. Boy, super juicy an tender, and, thanks to pre-lighting the hickory it had a lovely hickory undertone.. Delicious.
So, to the picture. I sliced the remainder of the tip nice and thin for lunch meat and vac sealed it in 4 oz packets. When I got back to the kitchen counter with the foodsaver the cat was stalking the tip! Not like she didn't get a fair share while I was eating!! She cracks me up. I think she gets as excited as I do when I roll the barrel out!
Nice smallish tip dry brinned and dusted with Big Bag Beef Rub. Not too heavy. Inserted a temp probe into the thick part of the tip and placed it on the rack. Temp of the barrel was about 220... The important thing was the hunk of hickory was really smoking nicely! Pre-lighting it really works. So, anyway, take the tip to 123 internal and removed to a blazing cast iron pan for the skillet for the sear. Seared for about two minutes per side.
Beautiful rare+ to medium rare throughout the whole tip - even the thin part and that surprised me a touch. Sliced some nice slices about pencil thickness for dinner. Boy, super juicy an tender, and, thanks to pre-lighting the hickory it had a lovely hickory undertone.. Delicious.
So, to the picture. I sliced the remainder of the tip nice and thin for lunch meat and vac sealed it in 4 oz packets. When I got back to the kitchen counter with the foodsaver the cat was stalking the tip! Not like she didn't get a fair share while I was eating!! She cracks me up. I think she gets as excited as I do when I roll the barrel out!
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