160F for 5 hours until internal was 138F. Smoked in electric with cherry chips.
by PizzaAndBobs
14 Comments
Bubbba226
Absolute perfection
highglove
Gotta admit I am torn with this. Live in the land of tri tip. My experience has been that it is more tender when cooked medium. Rare to medium rare ends up being overly chewy. But my god I want a taste of what you are serving.
homerjs225
Impressive looking. Juicy. Kinda purple. Is it the lighting?
I’ve never tried to do anything that low. Isn’t that the jerky range
OldDirtyBarber
Perfection
Yangervis
Needs a hotter sear. Usually go low and slow to 135 then grill it hot to 145.
BilkySup
I am very curious about this…..
EuronIsMyDad
I think you pulled it at the correct temperature, but finish sear in a ripping hot cast iron pan will put a nice char on the outside and still preserve med-rare/medium inside.
cocktailbun
Yikes
T-90AK
I should call her.
BadassBokoblinPsycho
Wow that’s a beautiful color
chucknmick
Perfection
Illustrious-Coat3532
That’s what it always tasted like to me.
Ok_Writing_5056
Solid. My preference tho
bad_coping_mechanism
For a minute I thought you made pastrami out of tri tip.
14 Comments
Absolute perfection
Gotta admit I am torn with this. Live in the land of tri tip. My experience has been that it is more tender when cooked medium. Rare to medium rare ends up being overly chewy. But my god I want a taste of what you are serving.
Impressive looking. Juicy. Kinda purple. Is it the lighting?
I’ve never tried to do anything that low. Isn’t that the jerky range
Perfection
Needs a hotter sear. Usually go low and slow to 135 then grill it hot to 145.
I am very curious about this…..
I think you pulled it at the correct temperature, but finish sear in a ripping hot cast iron pan will put a nice char on the outside and still preserve med-rare/medium inside.
Yikes
I should call her.
Wow that’s a beautiful color
Perfection
That’s what it always tasted like to me.
Solid. My preference tho
For a minute I thought you made pastrami out of tri tip.