Bob Correll
R.I.P. 3/31/2022
Almost 3 years ago to the day I said in this thread that I wanted to try this method.
Yesterday was the day.
They call for 7 fist size pieces of various woods, I did my best with cherry, oak, apple, and oak.
3 lb. tri tip trimmed of most of its fat.
Mustard applied, as per recipe, but I used Weber's Steak 'n Chop instead of their recipe.
(the pan has the fat trims to render)
1 chimney of fully lit, 1/2 chimney of unlit on top, close, add the wood, and let burn for about 30 minutes.
Meanwhile, time to sample the 'sauce' Jim L sent me in return for the bbq sauce I had sent him.
Good stuff!
The DB's say to keep the grate temp at 240, but I knew my leaky old WSM couldn't do that, even with water in the pan, so I let her run 260.
The meat hit 160 after about 1.5 hrs.
Time to foil, brushed with a mix of 1/4 cup bbq sauce and 2 TBS apple juice.
Added some mushrooms, dipped in the rendered beef fat, and seasoned.
Waiting for the meat to get probe tender.
Done after about 3.5 hrs. total.
Didn't get the smoke ring I wanted.
I think because the smaller chunks of wood burned up too fast, along with the higher cook temp.
Side salad not shown, but here's my plate, with Au Jus from the foil:
This received a rare 'excellent' from Jo Anne, I'll give it a very good.
Tender as all get out, but a tad dry.
Personally, I can't see it being any other way than a tad dry since tri tips are so lean, but maybe a Prime grade would do better.
I plan to adapt this to the kettle, since to me this is too small and short of a cook to mess up a clean WSM.
Thanks for the visit!
Yesterday was the day.
They call for 7 fist size pieces of various woods, I did my best with cherry, oak, apple, and oak.
3 lb. tri tip trimmed of most of its fat.
Mustard applied, as per recipe, but I used Weber's Steak 'n Chop instead of their recipe.
(the pan has the fat trims to render)
1 chimney of fully lit, 1/2 chimney of unlit on top, close, add the wood, and let burn for about 30 minutes.
Meanwhile, time to sample the 'sauce' Jim L sent me in return for the bbq sauce I had sent him.
Good stuff!
The DB's say to keep the grate temp at 240, but I knew my leaky old WSM couldn't do that, even with water in the pan, so I let her run 260.
The meat hit 160 after about 1.5 hrs.
Time to foil, brushed with a mix of 1/4 cup bbq sauce and 2 TBS apple juice.
Added some mushrooms, dipped in the rendered beef fat, and seasoned.
Waiting for the meat to get probe tender.
Done after about 3.5 hrs. total.
Didn't get the smoke ring I wanted.
I think because the smaller chunks of wood burned up too fast, along with the higher cook temp.
Side salad not shown, but here's my plate, with Au Jus from the foil:
This received a rare 'excellent' from Jo Anne, I'll give it a very good.
Tender as all get out, but a tad dry.
Personally, I can't see it being any other way than a tad dry since tri tips are so lean, but maybe a Prime grade would do better.
I plan to adapt this to the kettle, since to me this is too small and short of a cook to mess up a clean WSM.
Thanks for the visit!
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