Since I was doing it like a regular brisket I wanted to pull it off around 190-195. Interesting the internal temp dropped to the 150s and 160s after wrapping and I increased the fire. I didnt do a final temp check because I pulled it off at 930, wrapped in another layer of foil and let it rest. Wrapped in a towel around 1030 and put in the fridge. We will check on it in a few hours. Like I mentioned the thermometer was sliding in with no resistance so we shall see.
Ugh. Please. We get crazy hot in summer, and mild winters are our pay back. Given how crazy people in Houston drive, adding snow to the mix would be total chaos! T
So I ended up reheating in the oven for an hour at 325. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
yeah, I really wish I had planned better and could have done a 3-2-1 or at least a longer straight smoke. I started out at 220F and went to 275F for the last hour. Pulled them off at 195F internal temp. They got a decent smoke ring as shown in the pic, and were plenty tender, but I wanted more...next time.
Looks like it picked up a huge smoke ring, but looks very dried out? So I gotta ask...why try to cook a much leaner cut like tri-tip (that most cook to medium rare at most) as you would a brisket and pull it at 195F? (those two cuts are so polar opposite imho)
Hey Jdubbya! Slight edit. I can't wait for the TG turkey specials @ Kroger, then I pounce! I'm already planning on turkey sammiches, turkey soup, turkey tetrazini, turkey pizza, turkey tacos, .... T
They were sorta "meh" or medium tender. Soft, but here and there a bit more chew than you want. Its really on me. Yesterday was the last day our local golf course was open and I had to get a round it...so the ribs had to wait until after that (I didn't end up eating until 8:30 as it was). I gave some thought to starting them before I left, but that pellet smoker is new to me and I wasn't comfortable leaving it for 4 hours at this point. I'll do ribs again later this month and ensure I have plenty of time. What temp do you like to smoke baby backs at?
I substitute turkey for chicken enchiladas with the left overs........................... I bought a rotisserie chicken at Costco. Even though I made chicken salad for lunch. I'm going to do chicken salad sandwiches and clam chowder soup for dinner.
Nice! I usually give my family most of the leftovers from Thanksgiving but I do take some of the turkey home just for sammiches. I don't know why but that really is my favorite part!!
Minestrone and a sandwich Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
The large smoke ring is strange because it's not that smokey tasting (apple and hickory). It actually wasn't dry at all. It was pull apart tender, and very easily cut through with a fork. While it's not perfect, I think it would have been a surprise for everyone. People cook tri tip both ways, while the brisket way is less common. Don't knock it until you've tried it.
It is! 350 for me. Here she is looking a little wider on summer wheels! Image Unavailable, Please Login
Having owned many RWD sport cars and winter driving i know tires are key. Soni spent the money and we shall see. For now food related...made my go to quinoa dish been a while. Image Unavailable, Please Login