Page 11 of 11 FirstFirst ... 91011
Results 301 to 302 of 302

Thread: The Official Tri-Tip thread

  1. #301

    Default

    Looks really good, PAC. For smoking, the theory is you'll get a more pronounced smoke ring going cold to the smoker. The colder the product the better the chemical reaction.

  2. #302
    Grillmaster Extraordinair Drunk Tank's Avatar
    Join Date
    Apr 2009
    Location
    Central California
    Posts
    2,207

    Default

    Quote Originally Posted by TripletDaddy View Post
    Nice job PAC. Hopefully you found the whole process incredibly simple. How long did you let the tips rest before carving?

    as for cold vs bringing to temp, go cold. Bring to temp for searing a steak but for smoke go cold. That's just my opinion and I'm sure others have different advice. Plus, the advice changes all the time anyway, experiment and have fun.
    You are spot on with your advice. Smoke=start cold, sear=room temp.
    "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •