Food Smokers and Smoking Tips/Tricks/Techniques

People ask at work they get. Another pulled pork.

 

Lately our Costco seems to be getting larger and larger Tri-tips in store. The smallest pair yesterday was $31. I got them home and marinaded one in red wine, worshy sauce, onions and garlic. The other got a dry rub.



I fired up the pit with two big sticks of red oak and a bunch of hickory chunks.



I kept the meat higher with the larger flame to cook it a little slower. The smaller one took 40 minutes and the larger 45.



Both turned out a perfect medium rare. Each had their own unique taste. Unfortunately shortly after this last photo my parents showed up and things got a little busy so no pics of it cut.



At least with these big ones there is more than enough left overs to last a while.

 

Whats the best way u have found to reheat tritip?
Ive tried a pan, and ive tried microwave. It just comes out like crappy roast beef to me. So i have to gorge myself the night of the cook and throw the leftovers away.

The only thing i can think of next to try is only cutting as needed (i usually cut it all after resting) and keeping whats left as a whole piece, then throwing that on the propane side of the bbq. Theres no way imma resmoke the tritip, too much work.
My remaining concern is how to warm it on the grill without drying it out.

 

It will never be as good as the second it gets off the pit but for reheating I have had the best luck on a pan with low heat. Use Extra virgin olive oil or butter. Let the pan get hot before you put the meat on. I am a flipper so I like to flip it every 30 seconds or so to cook each side evenly. It doesn't take very long before it's ready. You just want to warm it up not over cook it.

I also cut it thick 1/2" at least.

 

Dangit now I had to dig into the fridge to get another bite. Here is what's left. I had to eat a cold chunk and it was great.

 

If I did the daylight savings math correctly, I'm 10 hours in on this thing with a long ways to go.



The two probed sections are 136* and 151* respectively. Need to bring my Thermopop out there next time, though. I'm not sure I trust this Inkbird very much. Especially with monitoring the pit temperature.

 

Good Morning Smokers

 

Good morning!

 

How are you feeling this morning.

 

I can’t speak on tri tip, but can’t see where it’d be different. Vacuum seal and toss in boiling water, as close as you’re going to get as off the smoker IMO. Microwaves and smoked/grilled meat is a no go, it sucks all the flavor out.

 

Sous Vide should get you back up to temp and not mess with the amount it’s cooked or the overall flavor much. I’ve seen a bunch of lower end ones coming out lately saw one the other day for like $36 for a new one.

I know some BBQ joints cook a lot of meat ahead of time, vacuum seal it and then Reheat to serve this way.

 

Pretty good, actually! Whiskey only makes me a little tired in the mornings. It's the beer that puts me down.

About to give that shoulder clod a little extra heat.

165* in the faster cooking section. I'll separate and pull off the smoker as necessary. 144* in the main bit.

 

How is it looking visually?

 

Gimme a minute and I'll get a new pic.

 

13 hours in.



Coming along like you'd expect a brisket, only slower. I offer the caveat that I put it on while the smoker was coming up to temp, so the first hour was below 200*. It spent a good bit of the night between 200-225*, but did lose a little heat as dawn was breaking.

It looks good, though. Fat is rendering nicely and pooling in the little pockets.

 

It does look good. This will make some fine French dip sandwiches.