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Thread: The Official Tri-Tip thread

  1. #301


    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
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    Apr 2009
    Central California


    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

  3. #303


    I did tri-tip for the first time last night and it was absolutely amazing. Thanks to all the tips here, the meat came out better than I could have imagined and yes, DDD, I did incorporate cutting on a bias.

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