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This will be amazing later

TJDukit

TJDukit

I.Y.A.A.Y.A.S.
Location
Clearfield
This


And this


My wife decided to invite a bunch of people over for dinner, they are close friends so I have no problem having them as guinea pigs for my third time ever smoking anything. If this one goes well I'll try to have Ryan and Davy and maybe a few other RME peeps over for a BBQ in a few weeks, maybe for the next reserve weekend dinner I'm doing for Josh and his friends.
 
TRD270

TRD270

Emptying Pockets Again
Supporting Member
Location
SaSaSandy
Brian our BBQ is in two weeks..... not today :greg:

Edit: I guess I should read the whole thing before I try to get you to save the meat
 
Last edited:
muleskinner

muleskinner

Well-Known Member
Location
Enoch, UT
Looks good! I smoke tri tip for about 6 hours at 200. After its done I shred it, mix green chilies in with it, and serve it with corn tortillas with a little squeeze of lime. Smoked beef taco's:cool:
 
airmanwilliams

airmanwilliams

Well-Known Member
Location
Provo, Utah
hmm ive never tried tri-tip. I have a couple racks of spare ribs however out and ready for seasoning and will be throwing some in the smoker tomorrow and thursday. I want to get a smoker like yours sometime, cut the legs off, and mount it on one of those hitch basket setups.
 
TJDukit

TJDukit

I.Y.A.A.Y.A.S.
Location
Clearfield
Oh, Brandon...you need to try a tri tip. It's not hard and takes less time than most on the smoker because you need much higher heat.
 
airmanwilliams

airmanwilliams

Well-Known Member
Location
Provo, Utah
TJDukit said:
Oh, Brandon...you need to try a tri tip. It's not hard and takes less time than most on the smoker because you need much higher heat.
Click to expand...

Definately going to the store to get some tomorrow to try out. Since the wife is in phoenix I get to use the smoker for every meal haha(she doesnt really like eating anything from the smoker much besides mac n cheese). What temp and seasonings did you use?
 
TJDukit

TJDukit

I.Y.A.A.Y.A.S.
Location
Clearfield
275 for about three hours with 2.5lb roasts. I just did a dry rub with paprika, salt, fresh cracked black pepper, garlic powder and onion powder. Just sprinkled it all on till I felt it was good and rubbed it in, flip and repeat.

I didn't trim the fat and just left the fatty side up the entire time. With how mine cooked I bet it would be wonderfully rare at two hours.
 
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