WildWill
Well-known member
That's a beauty. You gonna reverse sear?Smoked tri tip tonight. I don't think I've seen a 5lb tri tip before, hopefully it's just as good as the2-3 lb onesView attachment 255240
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That's a beauty. You gonna reverse sear?Smoked tri tip tonight. I don't think I've seen a 5lb tri tip before, hopefully it's just as good as the2-3 lb onesView attachment 255240
Of course, anything less would be un AmericanThat's a beauty. You gonna reverse sear?
Sure looks good.I tried to trick a whole antelope top round into thinking it was a tri-tip last. Smoked at 180 until internal was 115 and seared on cast iron. Turned out real nice.
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I'd say you nailed the doneness.I tried to trick a whole antelope top round into thinking it was a tri-tip last night. Smoked at 180 until internal was 115 and seared on cast iron. Turned out real nice.
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Posole is another great use of the legs.
Do you notice any difference leaving the fat cap on?Prime rib roast I did the other day for our Christmas party. Coated it in butter mixed with salt, pepper, and a bit of my favorite beef rub. Then smoked it at 250-275 for 4 hours before switching to the other smoker that was at 475+ to reverse sear it about 4 minutes a side. Let rest at least 30 minutes and enjoy.View attachment 257298View attachment 257299View attachment 257300
I feel it helps protect the meat and helps retain moisture so nothing dries out. Definitely a little trade off with getting that perfect sear on the outside. But I've found with prime rib after you start slicing the average eater couldn't tell the difference so I go with the more forgiving method.Do you notice any difference leaving the fat cap on?
Until recently I've always used mustard binders, mostly because I didn't think seasoning would stick without it.Got a question for you smokers out there. I've heard about using mustard for a spice binder on the meat. I tried it Sunday with a prime rib roast and was not impressed with the results. Seems like the mustard sealed out the smoke and didn't let the roast get the flavor or the smoke ring like normal. it me, the cold temps or will the mustard act like a barrier to the smoke penetrating the meat?
This 100%Until recently I've always used mustard binders, mostly because I didn't think seasoning would stick without it.
Stopped using it on the last few cooks. I don't see any difference in results, therefore I stopped using it. Just pat the meat dry before seasoning and it will become naturally tacky
I dont use mustard either, as long as the surface of the meat is dry it's not necessary. I like to dry rub and then really tightly wrap it in over sized plastic wrap for a day or overnight minimum.Until recently I've always used mustard binders, mostly because I didn't think seasoning would stick without it.
Stopped using it on the last few cooks. I don't see any difference in results, therefore I stopped using it. Just pat the meat dry before seasoning and it will become naturally tacky
YupI dont use mustard either, as long as the surface of the meat is dry it's not necessary. I like to dry rub and then really tightly wrap it in over sized plastic wrap for a day or overnight minimum.