Had to make room for the new stuff, so it was tri-tip for supper tonight. Dry brined for 8 hours and then rubbed with Hanks Beef.
From there it was on to the pellet pooper set for 200° combined with a smoke tube full of hickory chips. Two hours of heat and smoke gave us an IT of 125°, so it was time to move things over to kettle.
A quick sear later, and it was time to eat.
No plated pictures. Sorry. Yes, I know, the I got the grain wrong on the first few slices. We got it sorted out after that. 😂
From there it was on to the pellet pooper set for 200° combined with a smoke tube full of hickory chips. Two hours of heat and smoke gave us an IT of 125°, so it was time to move things over to kettle.
A quick sear later, and it was time to eat.
No plated pictures. Sorry. Yes, I know, the I got the grain wrong on the first few slices. We got it sorted out after that. 😂
Comment