And I do mean mini...I have a 3.6 pound butt that I found on sale smoking away and getting ready to put a 1.75 pound Tri-Tip on. I'm not sure if I have ever fired up the smoker for this small amount of meat, but I should be eating good tonight regardless.
Butt at 165...just threw on the Tri-Tip. Of course, right after I put on the Tri-Tip the rain decided to come. No big deal though...I got plenty of cold beer and don't mind getting a little wet.
I hope so, this will be my first Tri-Tip. Actually my second, but the first was an enhanced, pre-marinated Santa Maria Tri-Tip from Trader Joe's. That didn't turn out so well. This hasn't been enhanced or marinated, and I just added a little bit of 6-pepper spice and rosemary.
George, the heat just makes the ice cold beer go down better. I was grilling when it was 108 yesterday, had my ice cold beer in one hand and my tongs in the other. Heat, I laugh in the face of heat. It's 100 out there now and I'm just getting ready to go to the garage, get me an ice cold beer and start a pork loin. Life is good.
Larry, where abouts are you in California? I didn't know the heat waves were that bad right now.
I used to live down in the desert in LA county, and it was miserable all the time in the summer. Nothing like 110 degrees with sand blowing in your face. Ahhhh, Lancaster, the armpit of the world.
I'm glad I'm in Pacifica, it never gets over 75. I'm very acclimated to it by now.
I'm in the Central Valley, Fresno. Doesn't get that hot her that often, just had a little heat wave roll through the later part of this week. I moved here from just over the hill from you, San Mateo.
I'm a single guy and always do small quantities of Q. Sometimes I think it's harder to do small amounts than large quantities. A typical Q for me is I buy a but and cut it so I have a piece about 2 lbs and do that, gives me one nice dinner and some leftovers for a couple days. Even ribs, I usually only do 1 small rack.
Well the Tri-Tip turned out really well. Was juicy, even though I overcooked it a bit. Next time will pull earlier and sear it a bit better, but was very tasty and juicy. Will definitely make again and work on getting it perfect.
The butt should be coming off soon. It's been going for about 6 hours now.