Smokin-It User Forum!
Smokin-It Smokers => Model 1 - The Little Guy!! => Topic started by: BeerPalate on August 04, 2018, 12:39:00 PM
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This time around only 2oz of almond wood.
Targeting 125. Then reverse sear after a short rest.
Worst case if I dont succeed, I'll be at a beerfest this afternoon. :o
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Lookin good Eric, Tri-Tip & beer fest... what a country 8)
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I don't see a ton of tri-tip on the forums. My Grandparents lived in Santa Maria, CA when I was small and we ate tri-tip many times back then, Grandpa sliced the roast and grilled it over charcoal. Easier to find now in LA, where I live now, than it was back then. It was seen as a local, Central Coast kinda' thing way back then in the late 1960s.
I tried smoking it like my Grandpa used to, sliced the roast into 1.5" thick steaks and smoked those. They were smoky (my wife thought too smoky) and a little dry. That was only 2 hours at 225, I believe. Next time I wouldn't slice it, but leave it whole.
How did this tri-tip turn out? Maybe you'll come back and let us know.