Using Meatheads Tri Tip in the table of contents. Decided to go with my brisket rub. Weighed about 4.5 before trimming. 4.0 now. Took all the fat cap and silver skin off.
Nice looking grill F&C. My usual beef on the PBC. I can smoke them in 50-70 minutes (depending on size) and they come out perfect. I usually use Select grade, because they come out so fine on the PBC and the price is low- usually $1.99-2.49
untrimmed in a bag of 5 or so. I even cut steaks from a big one once in awhile. Can't go wrong with tri tip.
reading about it, I think my argentine grill from pits and spits would work perfectly for it since I can raise and lower the cooking grates quickly. It also has a hood, and easy to control intake dampers. Thoughts?
Bingo. Same way a traditional Santa Maria grill works. if you can find some red oak, even better. Normally I can't tell much difference between types of wood, but red oak really stands out in tri tip...
Yep and I see why they those. Once I had a good singe the meat wasn't up to 130 yet and so I had to sort of finish it off on the open coal side. Took a little longer than I wanted to which I'm sure dried it out some. Still a lot of juice to it but not as much as others have described.
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.
Using Meatheads Tri Tip in the table of contents. Decided to go with my brisket rub. Weighed about 4.5 before trimming. 4.0 now. Took all the fat cap and silver skin off.
Pulled it 110 and grilled on old trusty/rusty
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