Superbowl meat

Discussion in 'Beef' started by iamsmoke, Feb 2, 2014.

  1. iamsmoke

    iamsmoke Newbie

    I'm smoking tri tip.  I've finally mastered ribs, so next is tri tip.  Will tackle the bigger cuts down the road.
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    How did you like the tri-tip? The cows they raise around here don't have tri-tips.
     
  3. iamsmoke

    iamsmoke Newbie

    Our family likes it almost as much as brisket. Think it's a lot easier to cook and relatively forgiving. I felt I over cooked it a tad, took it off the smoker at an internal temp of 149. It was still moist tho and very tasty! No injection but I did wrap it for half the cook.
     
  4. iamsmoke

    iamsmoke Newbie

    How do I post a picture on here?
     
  5. iamsmoke

    iamsmoke Newbie

    [ATTACHMENT=1138]image.jpg (694k. jpg file)[/ATTACHMENT]
     

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