Need help with beef

[azmarktb]

Hello fellow smokers. I am from Phoenix. I have tried smoking meat chicken and fish and the only thing that really turned out good is the fish. I tried smoking beef brisket and pork butt 2 times and both turned out tough and unlike they turnout when making in the crockpot.

I smoke a whole fryer chicken and that came out "ok". It was done according to my thermometer(a very good one) but yet looked very pink and wasn't appetizing at all, and certainly didn't fall out the bone easily.
Probably b/c I felt like I was eating rawish chicken. LOL

I have a tri tip roast thawing and am cooking soon so I need some help with it. Its 2.5 lbs and has lots of marbling.

Thanks, Mark

[SMOKE FREAK]

Mark to Smoked-Meat

The TT should be an easy smoke as it only cooks to medium to medium rare for most folks taste...Brisket and butts are a whole different game...Stick around and we will teach you how to master them also...

[azmarktb]

Craig, should I marinate it first? and what temp is best for this cut? Thanks, Mark

[SMOKE FREAK]

I dont marinate...Some do...TT is an awesome cut of beef that just needs some salt and pepper and smoke or indirect grill till internal temp is to your liking...I go to 135 usually...

[azmarktb]

by 135 you mean the ending temp or the smoking temp of the smoker? I always read 200-225.

[cmon621]

Someone posted this before (I forget who so I can't give proper credit) and I find it to be very helpful. Although it is a little outdated, pork no longer has to go to 160 degrees. http://www.deejayssmokepit.net/Downl...emperature.pdf

Also, welcome aboard.

[SMOKE FREAK]

by 135 you mean the ending temp or the smoking temp of the smoker? I always read 200-225.

Internal temp of the meat will be 135...Smoker is at 250 or what ever temp yer cookin at...

[Bearcarver]

Someone posted this before (I forget who so I can't give proper credit) and I find it to be very helpful. Although it is a little outdated, pork no longer has to go to 160 degrees. http://www.deejayssmokepit.net/Downl...emperature.pdf

Also, welcome aboard.

Yes, USDA changed the safe temp of Pork from 160° to 145° IT, about 4 years ago.


Bear

[sweet_magnolia]

from Kentucky! What type of smoker are you using?

[Richtee]

Yes, USDA changed the safe temp of Pork from 160° to 145° IT, about 4 years ago.

But..it ain't gonna pull if that's yer plan. You need a butt/shoulder to hit 200-ish for that. And to heck with that 225 cooking temp for big hunks..250 275.

[SMOKE FREAK]

But..it ain't gonna pull if that's yer plan. You need a butt/shoulder to hit 200-ish for that. And to heck with that 225 cooking temp for big hunks..250 275.

I think he is talking about a tri tip...Not pork...

But I agree that TT can be cooked hotter than 225...When cookin them on the kettle Im sure the temp is quite a bit higher...In a smoker I have kept temps around 250 just to get some smoke flavor on it...

[Bearcarver]

Too many different things being thrown around here.

I confirmed Safe Pork is 145° IT.
Rich wants to pull his meat.
Craig is smoking the Mythical Tri Tip.


Bear

[SmokinOutBack]

But I agree that TT can be cooked hotter than 225...When cookin them on the kettle Im sure the temp is quite a bit higher...In a smoker I have kept temps around 250 just to get some smoke flavor on it...

That's the key right there in my opinion as well. Keep the temp down on TT, throw some smoke on it, then sear to the temp you desire. 130 degrees works for me or even less.

And by the way from New Jersey.

[Mark R]

1. What are you cookin in?
That the first question, need to know that afore bouncing other solutions about.

[SMOKE FREAK]

1. What are you cookin in?
That the first question, need to know that afore bouncing other solutions about.

Hope its not an electric ECB...