Sunday's Q

Discussion in 'Pork' started by dasmoker, Jun 23, 2009.

  1. dasmoker

    dasmoker Smoke Blower

    Well I smoked Pork and Beef, but since I also smoked a fatties, the pork wins out and I will post here.

    Spent all of Father's day by the smoker. Not complaining, I did not mind at all.

    Picked up a bunch of meat, which leads me to a question or 2. I wanted to try a Tri Tip. I asked my butcher and he told me they don't cut meat that way, but the closest would be a rump roast. He said a tri-tip is basically a rump roast cut on a different angle. Is this correct? And if not, is a rump roast close to a tri tip? And I am assuming I should not take a rump roast to pullable temps, but aim more for a nice sliced medium to medium rare? I did not smoke the rump roast, saving it for when i know what to do with it.

    I DID make a Pork butt, a 3 lb piece of brisket, a fattie, and a tin of wicked baked beans. The brisket was not planned, but when i saw it on the shelf I had to get it and try it. It was trimmed to far down and did not have a lot of fat content at all. Still came out tasty, if not a little dry. Can't wait to try a bigger one with fat content.

    Now, on to the Q-View.

    First, here is my smoker.
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    And here is where I relax while cooking on the smoker.

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    Now, the Fattie. 2 lbs of Italian sausage on the outside, Marinara sauce, sauteed peppers and onions, pepperoni, and mozerella cheese on the inside. mmmmmmmmmmmmm, best fattie I have made.
    [​IMG]

    The Beans (55 oz Bush's beans with bacon, peppers, jalepeno's, onions, bacon, pineapple chunks, brown sugar, ketchup, and BBQ sauce. smoked for about 3 hours with the pork drippings from above dripping into it)

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    The brisket. Came out nice and pullable, but a tad dry from too little fat content. Mixed with bbq sauce it was good.

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    And finally the pork. This was the BEST pork butt I have made. SO freaking tender, just awesome.

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  2. littlechief

    littlechief Fire Starter

    I'm not the right person to answer your tri tip question but you food sure looks tasty!
    Thanks for sharing! [​IMG]
     
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I haven't gotten a trip tip yet, so I can't help you with that. I can say that everything looks delicious. Nice job! [​IMG]
     
  4. dasmoker

    dasmoker Smoke Blower

    lol, Thanx for the reply. Was beginning to think maybe the beef forum woulda been more responsive. LOL. [​IMG] Just kidding.
     
  5. littlechief

    littlechief Fire Starter

    Found this on line, hope it helps.
    The tri-tip roast is a boneless cut from the bottom sirloin. It is also called a triangle roast because of it's shape.

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  6. bmudd14474

    bmudd14474 Guest

    Heres a little info on tri-tip


    Tri-tip

    From Wikipedia, the free encyclopedia

    Jump to: navigation, search
    [​IMG] [​IMG]



    [​IMG] [​IMG]
    Whole beef tri-tip, grilled medium rare


    Beef Cuts [​IMG]
    Beef cut: Bottom Sirloin Steak type: Tri-tip (also known as: triangle steak, Culotte) The tri-tip is a cut of beef from the bottom sirloin primal cut.[1] It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.

    In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, and other seasonings, cooked over oak wood and roasted whole on a rotisserie, smoked in a pit, grilled, or braised by putting a pot on top of a grill, browning the meat directly on the grill surface before and after the braising. (The tri-tip is still often labeled the "Santa Maria steak".) Most popular in the Central Coast region of California,[1] it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.


    Here's a better picture





    Here's 1 more bit of info

    http://www.gourmetsleuth.com/images/tritipcut.jpg


    What do you want to do with the beef? are you going to slice for roast beef? if so I have used many different little roast with great success. Just rub then and take to about 135 double wrap in foil then rest in the cooler. Great flavor. I just make sure I have a good thin blue smoke rolling the entire time.

    Hope this helps.
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Everything looks great. The pork wins out around here too. You should try the finishing sauce you can find it here somewhere it's really good. So happy smoking and thanks for the pictures.
     
  8. 9manfan

    9manfan Smoke Blower

    A++++++++++++,,,,, very nice,,,,
     
  9. dasmoker

    dasmoker Smoke Blower

    I actually did try it on my last butt. I am not a fan. Being in the Northeast, I haven't much experience with vinegar based sauces, so I am not sure yet if I am just not a fan of vinegar based sauces, or just that one. This time around, the meat was so moist, it really didn't need any sauce, but I did have a hickory BBQ sauce available on the side. I will continue to experiment with the vinegar sauces since I hear how you all love how it goes with pork, we will see how it goes. :)
     
  10. billbo

    billbo Master of the Pit OTBS Member

    NIce looking smoke!
     
  11. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    looks great !!!
     

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