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Done on a Brinkman electric. Meat temp was around 170 on the finished product. Juicy , Tender , and a good smokey flavor with a nice smoke ring. Not bad for a first time noob smoke.
The meat therm said 170 but I think its off though. The inside looked a nice medium to me and i do know my steak. Ive had that meat thermometer forever so go figure
I've done quite a few of the tri tips and have always pulled em at 140-145. They were "rare" and a bit chewy, so the one before this last one I left it on until it hit 165, and it was much more tender than the previous ones. I did the same thing to one last night, 165 and got the same results. I think it might have something to do with breaking down the connective tissue, plus these last two came out of the freezer, which in some previous posts has somewhat the same effect.
Possibly so. I got mine from the butcher the same day I smoked it so I didnt have to deal with the whole freezer/defrost thing. If you look on the meat therm it actually says 160 but its old and i think its off. The steak was def med and very tender so Im not complaining. Ive been grilling for years so I know the difference between the stages of doneness. I think the 155 to 160 range is pretty good for the size I smoked. Obviously things will change depending on the weight.