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liquidbread
My sister wanted tri tip tacos so I obliged. Smoked the night before for about 1.5-2 hours at 150 until internal temps were around 110 F throughout. The next day I let it come up to about 60 F before putting it in a cast iron with avocado oil. Final resting temp hit 135 F and it tasted fantastic.
jtmann05
Is it just me, or does it seem weird they would blade tenderize a whole cut like this? I’ve seen it for their individual steaks, but usually not on the bigger cuts. That said, I love tri tip!
3 Comments
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We’ve noticed that recent changes in Reddit’s algorithms have made it harder for original content (OC) communities like ours to get the visibility we used to enjoy. This shift means that posts and comments aren’t getting the attention they deserve.
By voting on and commenting on posts, you’re not only helping others but also boosting the visibility of your own posts. Your engagement is crucial, not just for r/PelletGrills, but for all the wonderful niche communities like food, crafts, art, and culture that thrive on original content. Even a simple comment like “This would fit X sub” can make a big difference.
Together, we can support and uplift our entire community. Let’s keep the positive vibes and delicious smoked meat content flowing!
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My sister wanted tri tip tacos so I obliged. Smoked the night before for about 1.5-2 hours at 150 until internal temps were around 110 F throughout. The next day I let it come up to about 60 F before putting it in a cast iron with avocado oil. Final resting temp hit 135 F and it tasted fantastic.
Is it just me, or does it seem weird they would blade tenderize a whole cut like this? I’ve seen it for their individual steaks, but usually not on the bigger cuts. That said, I love tri tip!