Newbie #1
- Thread starter ken386
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ken386
New member
OK, I think we made progress this evening - it was decent and edible, but still too much smoke flavor. Here's what I did:
1) Used 2.5 oz of oak with foil underneath to prevent combustion
2) Set smoke to 200 and it took about 1 hour 45 min for the meat to reach 140
3) Let it rest for 15 min while oven came up to 500
4) Did reverse sear for 5 min
I think next time I will take the wood all the way down to 1.5 oz. I think the smoke flavor should be in the background and not overpower the seasoning and taste of the meat. I discovered that my family likes a very light smoke and I think I have to agree with them. Other than the amount of smoke, I think this was okay for a 2nd attempt. Meat was done to perfection - just need to work on the taste. Feedback welcomed.
1) Used 2.5 oz of oak with foil underneath to prevent combustion
2) Set smoke to 200 and it took about 1 hour 45 min for the meat to reach 140
3) Let it rest for 15 min while oven came up to 500
4) Did reverse sear for 5 min
I think next time I will take the wood all the way down to 1.5 oz. I think the smoke flavor should be in the background and not overpower the seasoning and taste of the meat. I discovered that my family likes a very light smoke and I think I have to agree with them. Other than the amount of smoke, I think this was okay for a 2nd attempt. Meat was done to perfection - just need to work on the taste. Feedback welcomed.
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DivotMaker
New member
Now THAT tri-tip looks downright tasty, Ken! Hard to believe 2.5 oz. of wood was too much - you guys sure you like BBQ? 
No worries - everyone has their own "taste" for smoked meat! If you back it off, and like the results, all good! 8)
No worries - everyone has their own "taste" for smoked meat! If you back it off, and like the results, all good! 8)
ken386
New member
I just think that these smokers are so darn efficient that you need a lot less wood than you normally use. The meat was cooked to perfection, but it still had a somewhat bitter aftertaste that I suspect is due to over smoking. If there is something these that I should try then I'm open to suggestions. Still not perfected, but will keep trying until I get it right.
ken386
New member
OK, so I figured I would try a brisket flat that I picked up at Costco. I injected it with beef broth the night before and put some Oklahoma Joe's rub on it. It was only 2.7 lbs so I cooked it at 225 for almost 6 hours until it got to 192. Took it out and wrapped it up in 2 layers of foil, put it in a cooler and let it set for 90 min or so. I went very light on the wood (only 1.5 oz of peach) and my family liked the flavor this time. The brisket was soft, but I would not call it tender or moist - more work to do. I'll probably take the left-overs and put them in the crock with some bbq sauce and make brisket sandwiches tomorrow. Still think this is more of an art than a science and I'll keep learning.
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cookingdude555
New member
I believe tri tips are a grilling thing in my opinion. I cook dozens of these every year and they are fantastic. I just don't think the lean meat holds up to a low and slow cook. A recent cook on Christmas for family, using a kettle for a reverse sear:
DivotMaker
New member
While I agree, John, that tri-tips are great on the grill, Ken's 2nd-effort picture above looks pretty darn tasty! Looks like it held up quite well. I'd have hit it with 3 oz of oak, but that's just my taste!
I'd have hit it with 3 oz of oak, but that's just my taste!
