This past Sunday I smoked a beef tri-tip on my pellet smoker. I mixed hickory with apple. I did the technique where I smoked it at 225 until the meat reached 130 degrees. I blasted the smoker to 450 and then seared the tri-tip until an internal temp of 137 (looking for medium rare plus). I probably pulled it a bit early but nonetheless it was pretty tasty.
My question is this: besides a brisket, what other beef cuts should I try smoking? I've been looking for those huge beef ribs but haven't been able to locate them yet.
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
Hmmm. How many stars are in the sky? Everyone will have a different response methinks! For me I love meaty beef back ribs (they have to be meaty, not shiners!), whole short rib plates, chuck roasts for pulled or chopped. You've found tri-tip and for me that is tops. I'll do lean roasts to make my own lunch meat.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
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.
A chuck roast is excellent when smoked. Smoke it like you would a brisket except take the IT to 209/210 so it will pulled easier like pulling pulled pork.
Makes excellent Philly steak subs with it and sauté onions and bell peppers. Top it off with your favorite cheese.
John "JR"
Minnesota/ United States of America
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About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
If you're ever watching your pennies, an eye of round roast makes a very good cheap tri-tip or Prime rib. you definitely can't take it much past medium rare plus, they dry out cuz they're so lean, but if you do it just right it's good eating on the cheap.
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1 thermoworks thermopop - red
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taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Shoulder clods sounds like a Texas thing. I believe that is what they smoked before going to briskets. With that, I've never seen a whole shoulder clod out here in CA. Tri-tips are a dime a dozen. Maybe clods are very common in the midwest. I looked it up and it also goes by Cross Rib Roast. Now I've seen that in the market, but is it the whole shoulder clod or a cut down clod??
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