Food Smokers and Smoking Tips/Tricks/Techniques

Flank steak is that way for me too.

 

It's funny you say that because I wouldn't even have put that together myself. I had been pulling them at 105-110 and searing and just too rare. Did the 120 and then sear on Saturday and it was by far the best damn tri tip I have ever had.

Also see that you're just up the road from me. Finally another SoCal smoker

 

Be sure to slice that thing correctly, that’s a make or break part of a tri-tip IMHO.

 

@coldiron what are these? Was digging through the lower cabinets looking for processor blades and found these “pie plates”? I used to do quiche in them years ago.

 

So how ya do that?

 

90° from the grain. That will give you the shortest muscle fibers and thereby the most tender bites.

Edit: Does no one watch Good Eats?!

 

Corning Ware pie plates.

 

Thanks!

 

Oh and...



There was a bit of a flare up.

 

At least the smoker doesn't blow up.

 

Anyone ever marinate?? Seems like I only read about all of us dry rubbing everything.....maybe marinating takes too long....

 

Yeah, but he knows who designed them, the year of manufacture etc:

 

We’re a fan. Damn thing is good as hell.

 

Done ribs marinated in brown sugar shoyu ginger and garlic (teriyaki sauce) .I marinate couple days and while smoking spray sauce every half hour or so . Caramelizes nice . Cutting pork butt into strips (country rib style ) and soaking in same sauce ,some add some chili pepper or use regular sugar , is what we call Hawaiian smoke meat . I soak mine 4 days

 

Looks damn good!

 

Yes please!

 

Looks awesome. I’m fairly new to them as well, seems yesterday’s was my fourth period. But find a store with a real butcher, that $9.19lb is just stupid pricing. I get them at FoodLand anytime for $6.99lb, when sirloins are on sale that’s the going rate (they’re nothing but a sirloin roast). The market I bought my last one from is $5.99 every day, and $4.99lb every couple weeks.

 

Publix was the only place around here that carried them. Everyone else gave me the we don’t carry tri tips. I’ll keep looking around outside my area.

 

Ok for the sake of asking. How do you go about reheating the tri tip?

Not that any this time will be because we ate the whole damn thing but for the future.