Tri-tip to temp before S1 hit 200?

[BeerPalate]

Curious, two prime tri-tips hit 130 (my low target temp - top shelf tri-tip ended up higher) while my S1 had barely broke 190.  Total time about 1hr 30min.  Is this normal?

I'll be doing a reverse sear after resting so no results yet, just surprised it went so fast.

 

[BedouinBob]

I could see that depending on how small they were.

 

[SuperDave]

90 minutes to get to 190 is a bit peculiar.

 

[barelfly]

Were they straight out of the fridge or room temp? But 90 mins isn’t much shorter than what I’ve run a few times on tri tip.

Were they good at least

 

[SconnieQ]

Just fired up the smoker for a butt tonight, 25 degrees outside (crazy Wisconsin weather!). It took my #1 an hour and 15 minutes to get to 225. Since your meat got to 130 in 1.5 hours, which sounds like it could be normal, I'm wondering about the accuracy of your ambient probe. Maybe it was touching the meat? Or getting dripped on? Or maybe it's just inaccurate? You could try testing your probe.

 

[BeerPalate]

Thanks for the feedback all.  I suppose they were on the smaller side and somewhere between out of the fridge and room temp, also being a mild So Cal climate, I'm just going to assume they're a faster cook to temp. which I'm ok with.

Good call on the ambient probe, I'm going to test that out.

At the end of the day, they were great!  We actually had a last minute birthday party invite, so I brought them wrapped and just finished them on the grill.

Next time I'm going to cut back on the smoke (5 oz was too much), and will shorten the rest period (unintentionally long this time).

 

[SuperDave]

Erik, now that you have one under your belt, think wood quantity relative to smoke time.  If smoke time is less than 2 hours, I tend to go with 1 oz. to 2 oz. depending on the meat being smoked. Long smokes like pork butt and brisket are in the 8 oz. range for me.

 

[old sarge]

Looks tasty to me Erik.

 

[BeerPalate]

Thanks, David.

Dave, good call on the wood adjustment, thank you.  Glad you said something otherwise I probably would have overshot again with 3 oz the next time.

 

[DivotMaker]

Sounds normal, to me.  I did a 3.27 lb bone-in "cowboy" ribeye tonight that only took 2:20 to get to 129.  I doubt your tri's were over 3 lbs each, were they?

 

[BeerPalate]

Sounds normal, to me.  I did a 3.27 lb bone-in "cowboy" ribeye tonight that only took 2:20 to get to 129.  I doubt your tri's were over 3 lbs each, were they?

Late reply, but figure follow-up would be helpful for the thread.  Definitely wasn't over 3lbs.  Looks like ultimately just a quick smoke is all.

Just did a sirloin cap a couple weeks ago (also less than 3 lbs).  Used only 1.5oz of wood this time.  Got to target temp of 115 in just over an hour.  Threw on the grill for the reverse sear.  Man, it was delicious.