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Treating Tri-Tip like a Brisket flat????
Hey everyone, I am no stranger to Tri-Tip, but I have never taken it beyond medium-rare, and was wondering what happens if you take it to brisket temperatures (190-210)? I am wondering because my local grocery store has them on sale ($4.69/lb) with the fat cap still intact. I was thinking of... -
First packer this weekend; Question about heating source
Hey guys, I went to Costco here in KC on the weekend and saw that they had USDA Prime Packers for $3.50/lb so I had to pick up a few just for safe keeping as I have done Pulled Pork, Chicken, Ribs, Chuck Roasts, and Turkey with better than good results. I am working on a 22.5 Weber Kettle with... -
"It takes as long as it takes" vs. Flawed workflow
Hi Guys, I have been lurking for a while but this issue has come up the last 3 times I have done a pork shoulder. There is the old time frame stand by of 1.5-2.0 hours per lb, but the last 3 pork shoulders I have done have been averaging about 3-3.5 hours a lb. I did one on the weekend, I... -
New Member from KC
Hey all, I have been lurking for a while now and figured I might as well step up and become a member that gives back to this forum. While I don't have a proper smoker (yet) I run a 22.5" Weber Kettle with the IQ120; the wife has been enjoying the spoils of it so she may want to upgrade me to...
