Haven't smoked anything in a while, been cooking a lot of fillets and some dry aged ribeyes. Anyway, kicked off a tri tip smoked like a brisket (trisket) this morning. Using 4.2 oz of hickory, Auber set to 150* for 45 minutes, 225* until meat hits 203*, then 140* hold temp if I am not around. I plan to wrap in butcher paper at the stall and throw in a couple of ears of corn. Rubbed it with SPG (3:1:2 ratio) and I am trying some "black garlic powder". It is fermented, but honestly it does not smell nearly as strong as normal garlic powder. Started at 7:40 AM and I am expecting a long cook for this small piece of meat.
2.2 lb "trisket"
- Thread starter lcdearman
- Start date
The trisket is finished. I wrapped it at the stall (4 hours, 158*) in butcher paper and threw in a couple of ears of corn. I had issues getting the temperature probe back in the meat due to too many layers of paper, and I suspect that I was not getting good temperature readings after that. After 8 hours it was only at 160* so I bumped up the smoker to 250*. At 10 hours it was at 175* and I decided that was enough and pulled it. It was pretty dry, so I am sure it was over cooked. The last trisket I did was not dry at all. It still tasted good though, but that black garlic powder didn't have much punch to it. Don't waste your money on that stuff. At least I will have some sandwiches today! I gave this one 10 minutes with 1 tablespoon of tender quick to get that fake smoke ring 
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OldeSmoker
New member
I never cook a Tri Tip past 140. It has a nice pink juicy center. There is not enough intramuscular fat to cook to such a high temperature.
