Tri-Tipalicious w/ q-View!

Discussion in 'Beef' started by joopster, Jul 20, 2014.

  1. joopster

    joopster Smoking Fanatic

    Made a tri tip last night.  Took about 1.75 at 230.

    I rubbed in SPOG the night before and let it come to room temperature before putting on the smoke.

    It was as better if not better than the first one I did.  I like pepper and overused it on this one.  I also pulled at 138 instead of 135 which made it a little better for my wife.  I cut some in thick slices (for me) and the kids and my wife ate the thin sliced.  We are having pico de gallo and tortillas for the leftovers tonight!

    Rubbed in mustard and SPOG - heavy on the P.

    I've also been working on converting a 10x10 concrete patio to a 16x12 flagstone.  Been working on it since Friday afternoon when I busted out concrete.

    Finished product!

  2. joopster

    joopster Smoking Fanatic

    It's getting close - I need some more flagstone though...

  3. joopster

    joopster Smoking Fanatic

    BTW, I used Apple chunks and a hint of mesquite for my smoke on the trusty mini WSM!
  4. joopster

    joopster Smoking Fanatic

  5. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Other than the pepper (I'm not a fan of black pepper) both the originbal tri tip and the tacos look great!  I never think to do tacos with leftover tri-tip; only pulled pork (carnitas) or chicken.

    I need to remember that option for leftovers.
  6. joopster

    joopster Smoking Fanatic

    They were some of the best tacos I have had.
  7. knifebld

    knifebld Smoking Fanatic

    Good job on the Tri-Tip Joop, cooked perfect for my taste. Impressive job on the flagstone!

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