Hello,
Thanks to anyone reading this! I am cooking a tri tip today. 3.5 lbs pre trim (think I paid ~3.50 lb for it and it's a supermarket cryovac, nothing special kind of cut). Will hang it in my 14.5 WSM. This is a test cook for me to hold 275 degrees. My last two cooks were at 225 (bb ribs) and 250 (turkey medallions).
Conditions for a successful cook:
1. Hit 275 (based on the stock temp gauge in the lid) and maintain that temp (coming up to temp now and will start closing bottom vents around 220)
2. Use charcoal from my last cook (this is my first recycle)
3. Pull it at 130 internal, put a grate on the bottom and sear it. Let it rest and then slice.
*edit to add I poured water in the pan. this is my first cook with water. I have had this WSM a year and had dozens of cooks but I have always ran the cooker wide open and not really had a plan for dealing with temperature. I have come to understand control over variables is probably why my consistency has been lacking. Right now I am focusing on repeatable process of starting the cooker and hitting desired temps.
Another consideration for this cook is my rub and how I want to adjust for future cooks. Right now I am really thinking to drop salt to 1/3 cup and at least double the cayenne. But for now this is my rub of choice (patiopitmaster.com rub for transparency/credit).
1/2 Cup Kosher Salt (not table salt)
1/2 Cup Sugar
1/2 Cup Montreal Steak Seasoning
1/2 Cup Lawry's Seasoning Salt
1/4 Cup Mild Chili Powder
1/4 Cup Paprika
1/4 Cup Granulated Garlic
1/2 TSP Cayenne Pepper (or more to taste)
Thanks to anyone reading this! I am cooking a tri tip today. 3.5 lbs pre trim (think I paid ~3.50 lb for it and it's a supermarket cryovac, nothing special kind of cut). Will hang it in my 14.5 WSM. This is a test cook for me to hold 275 degrees. My last two cooks were at 225 (bb ribs) and 250 (turkey medallions).
Conditions for a successful cook:
1. Hit 275 (based on the stock temp gauge in the lid) and maintain that temp (coming up to temp now and will start closing bottom vents around 220)
2. Use charcoal from my last cook (this is my first recycle)
3. Pull it at 130 internal, put a grate on the bottom and sear it. Let it rest and then slice.
*edit to add I poured water in the pan. this is my first cook with water. I have had this WSM a year and had dozens of cooks but I have always ran the cooker wide open and not really had a plan for dealing with temperature. I have come to understand control over variables is probably why my consistency has been lacking. Right now I am focusing on repeatable process of starting the cooker and hitting desired temps.
Another consideration for this cook is my rub and how I want to adjust for future cooks. Right now I am really thinking to drop salt to 1/3 cup and at least double the cayenne. But for now this is my rub of choice (patiopitmaster.com rub for transparency/credit).
1/2 Cup Kosher Salt (not table salt)
1/2 Cup Sugar
1/2 Cup Montreal Steak Seasoning
1/2 Cup Lawry's Seasoning Salt
1/4 Cup Mild Chili Powder
1/4 Cup Paprika
1/4 Cup Granulated Garlic
1/2 TSP Cayenne Pepper (or more to taste)