Lee Morris
TVWBB Fan
With Chris' post about the new 22" WSM, I feel like my boring little post will be lost, but here goes anyway.
Got a 2 pack of tri tips at my local Costco. Not sure if this is a permanent addition or a summer special, but tri tip is available in the southeast for now.
Followed Chris' recipe for the salt rub and used red oak smoke wood with K briquettes. Was aiming for 350 cooking temps but had a hard time getting past 320.
Turned out very, very good. Cooked a little past medium rare temps as the wife and kids were eating with me and none of them are big fans of really red meat. Internal temps about 140-145 when done.
We had no problem finishing one of them at dinner. I sliced the other as thin as I could and we are going to the store tomorrow for some good bread for tri tip sandwiches tomorrow night.
After working for the first year with my WSM on "perfecting" ribs and butts, I have really enjoyed branching out this summer with chicken turkey, brisket, and tri tip cooks. Up next...smoked salmon.
And before anyone asks, I don't have any pics. I have really wanted to start with photographing my cooks and I was hoping to do it tonight. Then my 8 year old crashed his bike going down the big hill in our neighborhood and I had to deal with about 2 square feet of road rash. That delayed dinner and I was in a hurry. Next time...for sure.
Got a 2 pack of tri tips at my local Costco. Not sure if this is a permanent addition or a summer special, but tri tip is available in the southeast for now.
Followed Chris' recipe for the salt rub and used red oak smoke wood with K briquettes. Was aiming for 350 cooking temps but had a hard time getting past 320.
Turned out very, very good. Cooked a little past medium rare temps as the wife and kids were eating with me and none of them are big fans of really red meat. Internal temps about 140-145 when done.
We had no problem finishing one of them at dinner. I sliced the other as thin as I could and we are going to the store tomorrow for some good bread for tri tip sandwiches tomorrow night.
After working for the first year with my WSM on "perfecting" ribs and butts, I have really enjoyed branching out this summer with chicken turkey, brisket, and tri tip cooks. Up next...smoked salmon.
And before anyone asks, I don't have any pics. I have really wanted to start with photographing my cooks and I was hoping to do it tonight. Then my 8 year old crashed his bike going down the big hill in our neighborhood and I had to deal with about 2 square feet of road rash. That delayed dinner and I was in a hurry. Next time...for sure.
