Tri Tip cooked like Brisket

[PSchiller]

First smoke ever on the ex4. Super happy with the results so far. Temps held super well but the grill ran low compared to ambient temp probe by about 10-15 degrees constantly.

Smoke at 225 for 5 hours wrapped at 160 degrees. Finished at 250 until internal temp hit 203.

 

[Kelly C]

Looks awesome! Great job.

 

[Darian Hofer]

Fantastic! Way to start it off…

 

[Bill Bauernfeind]

Looks great! I am planning on smoking a tri-tip as I have not done one yet that way. Usually do them Santa Maria style.

 

[BFletcher]

Nice! Congrats on your EX4.

 

[Lew Newby]

Beautiful. Great cook. According the Smokefire internet experts you can't get a good smoke ring with a pellet grill. You proved them wrong again. Impressive smoke ring.

 

[Michael Richards]

Looks amazing, congrats on the new grill and the great cook. This is the next new recipe I want to try also. I have a tri-tip in the freezer right now waiting for this treatment.

 

[Joe T Gomez]

Wow that looks awesome love that smoke ring

 

[Bruno]

I did this once with a beautiful prime tri-tip, killer smoke ring but too dry. Yours looks fantastic!!

 

[PSchiller]

Beautiful. Great cook. According the Smokefire internet experts you can't get a good smoke ring with a pellet grill. You proved them wrong again. Impressive smoke ring.

I was actually shocked myself to see that smoke ring. Wasn’t expecting that from the pellet grill.

 

[ChuckO]

Awesome looking TT. Did you wrap in foil or butcher paper? I want to do this cook, but I'm afraid I'd dry it out. Yours doesn't look dried out at all, so I'm suspecting you wrapped in foil.

 

[PSchiller]

Awesome looking TT. Did you wrap in foil or butcher paper? I want to do this cook, but I'm afraid I'd dry it out. Yours doesn't look dried out at all, so I'm suspecting you wrapped in foil.

Wrapped in foil at 160 and added a tiny bit of butter