I've been lurking for a little while, so I thought I'd stop by to introduce myself. I live in Oakland, CA and got the 18.5" WSM jin early November so that we could host a family Thanksgiving at our place for the first time. I did a dry run of a 13lb turkey that didn't go so well so my wife was stressed, but I worked out the kinks and got an 18.5lb turkey for the big day. Worked out great and got rave reviews- it was a sexy bird!
I am basically addicted, and I think about the smoking all day and as I drift of to sleep. Since TG, I've done whole chickens, beef jerky twice, ribs (BRITU rub with Bone Sucking Sauce from a jar + honey to glaze), tri-tip (Chimichurri rub), salmon, and pre-cooked ham. A few "learning opportunities," but also a few stellar outcomes.
Below is the Chimichurri rub I used (found on Epicurious.com). I couldn't find dried "savory leaves," so just skipped them. This was amazing on Tri-tip, and they say it's also good for chicken and pork. I applied the rub and let the roasts rest on the counter about 45 mins prior to them going in the smoker.
2x 2.5 Tri-tip roasts only took 1hr, 10 mins on the smoker at 230*, which was much faster than I anticipated and as a result they got a little hotter than I was targetting (145* after reverse sear and resting). This was ample time to get a good smoke flavor, aided by the rub which I think absorbs smoke very well. I used a large Mesquite chunk and 3 small-medium Pecan chunks.
What's your experience with Tri-tip smoking times? From what I read, I planned for about a 2hr smoke, so it threw off my timing a bit.
Chimichurri Dry Rub:
3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
2 tablespoons coarse kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon dried savory leaves
1 tablespoon paprika
2 teaspoons garlic powder
1 to 2 teaspoons dried crushed red pepper
Read More http://www.epicurious.com/recipes/food/views/Dry-Chimichurri-Rub-240753#ixzz2IonEghy6
I am basically addicted, and I think about the smoking all day and as I drift of to sleep. Since TG, I've done whole chickens, beef jerky twice, ribs (BRITU rub with Bone Sucking Sauce from a jar + honey to glaze), tri-tip (Chimichurri rub), salmon, and pre-cooked ham. A few "learning opportunities," but also a few stellar outcomes.
Below is the Chimichurri rub I used (found on Epicurious.com). I couldn't find dried "savory leaves," so just skipped them. This was amazing on Tri-tip, and they say it's also good for chicken and pork. I applied the rub and let the roasts rest on the counter about 45 mins prior to them going in the smoker.
2x 2.5 Tri-tip roasts only took 1hr, 10 mins on the smoker at 230*, which was much faster than I anticipated and as a result they got a little hotter than I was targetting (145* after reverse sear and resting). This was ample time to get a good smoke flavor, aided by the rub which I think absorbs smoke very well. I used a large Mesquite chunk and 3 small-medium Pecan chunks.
What's your experience with Tri-tip smoking times? From what I read, I planned for about a 2hr smoke, so it threw off my timing a bit.
Chimichurri Dry Rub:
3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
2 tablespoons coarse kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon dried savory leaves
1 tablespoon paprika
2 teaspoons garlic powder
1 to 2 teaspoons dried crushed red pepper
Read More http://www.epicurious.com/recipes/food/views/Dry-Chimichurri-Rub-240753#ixzz2IonEghy6
