I just wanted to share my experience in my FEC100 cooking Tri-Tips, I have done a lot of reading on the pro and cons of smoking a Tri-Tip.. And had to experience it all myself. I had a lot of my Neighbors over to taste and tell me what they thought.
So my first cook of Tri-Tips were absolutely perfect, so here is what I did..
I used 50/50 Hickory and Mesquite, Cooked at 224F cooked them slow till they reached 130F and pulled them, doubled wrapped them in foil in pairs and wrapped them in a this towel (which the wife wasn’t so happy) then stuck them in a small enclosed Coleman cooler.
I let them rest for 50 min. Then cut across the grain and served.
I prepped two Tri-Tips with my own rub, salt pepper, paprika, garlic, chili powder, rosemary, ginger.
I prepped one with injected with Balsamic Vinegar and Extra Virgin Olive Oil and dry rubbed with McCormick Montreal Steak Seasonings.
I prepped the last one with injected with Worster Sauce and rubbed with McCormick Montreal Steak Seasonings.
Final Conclusion, Everyone in my crowd said that it was the Best Tri-Tips they had ever eaten; they all had distinct flavors and was cooked to a perfect Medium Rare. I cut the Tri-Tips to a thickness of number 2 pencil using me new Kushner carbon stainless steel carving knife. All I can say is that it was the Best Cook of any meat that I ever cooked..
You should of seen the smile the smile on my face.
Thanks for reading my post,
New2Smoking
Original Post