Just wondering what is the ideal temp to set the smoker at and best position for rack to get best smoke flavor? Top,middle, or bottom of the smoker? I know to pull when IT reaches 135.
The Tri Tip is a great candidate for reverse sear. I've found that it's best when subjected to white smoke that you don't want on long cooks. White smoke is a good source flavor to steaks and burgers cooked on high heat, but can load up the meat with foul compounds on long cooks. I would recommend a reverse sear (indirect) and consider a tight foil pack of chips or a couple of smallish chunks of wood later in the process.... just prior to when you are ready to sear.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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