Food Smokers and Smoking Tips/Tricks/Techniques

I would put a chunk of oak or pecan on the coals, with the coals to one side of the grill, and the steaks on the other for indirect heat. Lid, with top vent mostly open, then cook at 225 or so until the IT of meat is 115, then do the reverse sear right over the coals for 3-4 minutes per side until IT is 125-130 depending on preference. Rest for a few, dig in.

 

Ok cool, I've done the reverse sear a lot with ribeyes and strips but never with a wood chunk so I was wary of the type. I'll do pecan as that's what I'm most familiar with.

 

I always pre cook my briskets because the day of party i rest up for some all night drinking lol. To warm up I cut it up put in pan and pour all the juice i saved and warm in oven at 350 for 45 to an hour . bark might be little soggy but taste is still gonna be there .Cooking and leaving in cooler would be better i thing if you wanna make brisket .Seen your cooks and all turn out looking good .
Got my brisket ready for tommorow for Saturday .( Always cut mine into 3 )

 

If you don't want to do a brisket you can always do some fatties. We are going to prep 3-4 of them when we go camping in May and then smoke them while we are doing things for the day.

 

You could do a brisket flat. Get up early, hot cook that bastard until right before you need to leave, wrap up and let it cool in cooler on way to event. Get there, pull that bad boy out and start cutting and watch people enjoy some tasty goodness

 

I use pretty much only apple and cherry anymore once I ran out of other woods, except for mesquite that I usually mix. Pecan is pretty mild and similar to apple and cherry that would be my pick. What ever you do easy on the smoke, if your not careful you can over power it. Less is more IMO.

I only use reverse sear during that 6 weeks of piss poor sledding here, cold and wind aren't conductive to it. And don't find loose much of anything with a sear and slide especially with a cap steak. But I am likely in the minority there but it works, for me. I sear hot it is hard to get it back up as hot as when you first dump the coals, slide and cover and let the coals slow down a bit and then put a small piece of wood on the coals.

When probing cap steak be aware because it is wrapped and not solid it is easy to hit an air space and the temp will be higher there than a solid piece of meat. And cut the string and wrap those puppies in bacon they are just begging to be wrapped in bacon. I do a lot of cap steaks.

 

Try pepper-jack cheese instead of cheddar one day.

 

Good idea

 

Never have cooked tri-tip, never could find it. Found one. Help please.

Told the butcher that I have never been able to find one around here. He said they are all over and when he was in the restaurant business that is what most of the better places use for roast beef. And that is where most of them end up, roast beef. Told me based on the steaks and meat that I buy from him I likely will not be happy with it. I didn't argue. You don't argue with your butcher, or at least I don't.

It is 2 pounds. How would you cook it if you wanted it to be the best tri-tip you have ever had? Open to any and all ideas. Too many people are doing them for me to believe that it can't be made to be pretty damn good.

 

Mimic brisket for the cook - research cutting it...

 

Search for the word tip posted by me... I’ve posted my whole process a few times. Cook it and slice it right, I don’t see how you can not like it. Slicing is key though, otherwise it could be tough.

 

Cook to no more than 135/140.

Slice against the grain!!

Seasoning....different strokes for different folks!

SPG is good. Bbq is good! Marinades are good also!

Slice thin, make samiches.

Slice thin and accompany with beans and garlic bread!

Tri tip is amazing!!

 

Big fan of tri-tip over mesquite. Marinaded with a lot of citrus, SP, olive oil.

Southwest has a restaurant chain called “Chuys Mesquite Broiler” they make some pretty amazing tri-tip Sammies and tacos

 

SPOG rub an hour+ beforehand, cook 225-250 to 135 IT, wrap it in foil to rest. Cut two ways (as I learned on this thread) as the grain heads two different directions.

 

Picked up a used Genesis gasser for the quickie cooks when I don’t have the time or desire to mess with the charcoal.

 

8 hours in the pulled pork lets go temperature

 

I’d imagine you can find a lot of those for a good price given that the new ones came out last year. Nice score!

 

Thanks to all for the tri-tip advice. I now have a plan, and supposed to finally break 50° on Sunday. Of course that is what they said last weekend too LOL. Either way the smoker is going to be going.

Great score! Nothing wrong with that at all. I have an older Genesis also with the side burner and sear station.

They are a great gas grill IMO.

 

I feel like I got a decent deal. It’s 3 years old, came with two tanks, for under $200. Need some cleaning up but it’s in decent shape. I’m trying to salvage the grates right now...

 

Love weber.

You could almost rebuild most of that grill from parts from OSH.

Like a Chevy 350. Pretty sure my local part store stocks every part I’d need to build one.