Pecan smoked tri tip using the smoke daddy P. I. G.

[DanHoo]

Cold smoked with pecan for about an hour using just the smoke daddy.

Pulled the meat off, lit some JD lump coal and got the smoke and temp stable. Meat back on cooking indirect with coal and the smoke daddy still going to add more smoke. Temps 170 to 185 grate. Kept it going until it reached 122 internal.

It was ahead of schedule, so I pulled it off, wrapped in foil and held it in the oven which was around 140F.

Reverse sear, then rest, then carve.

The pecan smoke flavor was delicious.

 

[Brett-EDH]

I have a few CA white oak splits if you want to try on beef. Real good flavor IMO. I use the chop saw to make em into chunks. Fully seasoned.

 

[DanHoo]

I have a few CA white oak splits if you want to try on beef. Real good flavor IMO. I use the chop saw to make em into chunks. Fully seasoned.

I have one you gave me. Ill try it.

 

[Brett-EDH]

I have one you gave me. Ill try it.

Baseball size pieces smoke well. One chunk for a TT should be enough. Lmk how you like it. I’ve come to like it’s mild flavor. Like perfect for beef and pizzas.

 

[Rich G]

That looks perfect, Dan! How was the smoke level on that? I've done some TT where I go "Low" on my pellet grill (180) to 110/115 then sear, and that is a bit too much smoke for my liking. I know it's subjective, but just curious.

The finish temp on that one was spot on!

R

 

[DanHoo]

That looks perfect, Dan! How was the smoke level on that? I've done some TT where I go "Low" on my pellet grill (180) to 110/115 then sear, and that is a bit too much smoke for my liking. I know it's subjective, but just curious.

The finish temp on that one was spot on!

R

Thanks. We all thought the smoke was perfect. I think the pecan was a real nice mild, almost sweet flavor.

It was also a first time using the smoke daddy for meat. I think I'll cold smoke some salmon this week.

 

[DanHoo]

Baseball size pieces smoke well. One chunk for a TT should be enough. Lmk how you like it. I’ve come to like it’s mild flavor. Like perfect for beef and pizzas.

If I use the smoke daddy, I'll need wood chips. I'll split some up and try it. Thanks for the suggestion.

 

[JimK]

Looks perfect!

 

[Jeff Boudman]

Looks delicious!

 

[Darryl - swazies]

Nice cook, end result looks fabulous.

 

[ChuckO]

Awesome TT. Cooked perfectly, center to edge

 

[DanHoo]

I cooked another yesterday evening, and I'm getting better with the smoke daddy. I waited a few minutes after lighting lump in the SD before adding chips. This allowed the lump to get much hotter. The smoke was cleaner after adding pecan chips and changed to TBS in about 5 mins.

2 hours cold smoking, then indirect at 190 to 200 grate until 124 F internal. We are in agreement that the tri tip is more tender if finished med rare.

A tube of Pillsbury crescent rolls was baked while the TT rested.

 

[Michael Richards]

I love me a Tri Tip, I love to do it reverse sear with pecan wood, but man I would love to be able to nail that red edge to edge more often then you do! That thing is cooked to perfection!

 

[DanHoo]

I love me a Tri Tip, I love to do it reverse sear with pecan wood, but man I would love to be able to nail that red edge to edge more often then you do! That thing is cooked to perfection!

Thanks.

If I'm cold smoking, the TT goes on the grill cold (34F) from the refrigerator and it has an hour or two to come up to room temp while cold smoking.

If it is going on to a smoker at smoking temps I let the TT sit on the counter for an hour so it warms up closer to 50F before going on.

The cooking is done at 180F to 200 F grate until TT reaches 124F internal, then it is wrapped in foil while the sear coals are getting hot.

Sear 15 to 30 seconds a side then flip and repeat a dozen or so times until it feels done.

 

[Joe T Gomez]

That TT looks sweet