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Tri Tip Cooked Pit Beef Style

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  • Tri Tip Cooked Pit Beef Style

    Seasoned a Tri Tip with Montreal Steak seasoning about an hour prior to cooking. Cut the part where the tri tip necks down since that is going to cook faster than the bigger part.


    Cooked direct with mesquite lump charcoal flipping the pieces every 2 minutes. Smaller piece done.cooked to an internal temp of 110*F


    Larger piece done


    Resting


    Placed in the fridge overnight then ran the tri tip thru my meat slicer this morning.
    Weber Performer, 26" Weber grill, 18" WSM, UDS, Santa Maria Grill

  • #2
    the char looks great. that skeet wood will get up in temps fur sure.
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    need a larger spatula for early morning road kill removal.

    As the venomous south American hissing skunk rat is growing fast and needs larger portions.

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    • #3
      Looks really good and tasty :)
      If there is something left, I'd take it happily of your hands
      Cooking on a Kingstone grill, nothing fancy but
      always fun.
      Me loves some nice southern style barbecue... ah and some nice asian food ;)

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      • #4
        Dang it man that looks great!!! Nice job

        DS
        Desert Storm Vet - USS Midway CV41 - decom crew.
        1930 Fridge Build
        MES 30" With Mailbox Mod
        Therma Pen
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        Weber Junior
        AMPS & AMPTS

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        • #5
          Makes for a tasty sandwich or happy in a good Asian marinade for salad, maybe some kick ass tacos with a jalapeño relish!!
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          Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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          • #6
            Thanks John...Now I wanna cook a tri tip...
            Craig
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            • #7
              Looks killer!

              2 more hours over direct heat and my wife would eat it
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              • #8
                Looks great from here! Love the char! Nicely done!
                Smokem if you got em

                Yoder YS640
                Weber EP-310 Gasser Grill
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                Deano

                "May the thin blue smoke be with you"

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                • #9
                  Excellent job. You Sir, are on a roll.

                  Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                  My best asset however is the inspiration from the members on this forum.

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                  • #10
                    I got another untrimmed one, thinking I might try that leaving a bit of the fat cap on.
                    A few of my favorite things:
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                    • #11
                      Originally posted by Snarlingiron View Post
                      I got another untrimmed one, thinking I might try that leaving a bit of the fat cap on.


                      Think of it like a full packer brisket. Just a slight trim but leave enough to render down over the meat. Fat can get trimmed off after the cook.
                      sigpic

                      Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                      • #12
                        bad booger tasty!
                        Sunset Eagle Aviation
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