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  • Tri-Tip. Amazing Cook on My Pit Boss Pro Series 850
    One of the MAIN reasons I bought the PB Pro Series 850 was for its ability to sear Having NEVER cooked a tri-tip on a pellet grill before, I was pumped to see the results Wow! What an absolute pleasant surprise this turned out to be I marinated it for about 6 hours I then cranked up the PB
  • Tri-Tip - My favorite way to make it. - Smoking Meat Forums
    The only difference is the cost of a tri-tip is 3X what they used to cost for many years This is for a 2 5 Lb tri-tip If it is over 3Lb you might want to adjust the seasoning a bit Cut the tri-tip into 1 5" - 2" cubes They don't have to be symmetrical or cut in the "tri-tip way"
  • Temperature Probe Question - Smoking Meat Forums
    Brisket Recipe Serve up adventurous Brisket with Masterbuilt's range of grills and versatile accessories Create, elevate and inspire with Masterbuilt
  • First Tri Tip on the Pit Boss - Smoking Meat Forums
    This will be my first attempt at smoking and reverse searing a small tri tip on the Pit Boss I gave the meat a rub on all sides with equal parts salt, pepper and garlic powder combined with just a hint of brown sugar
  • Corned Tri Tip Experiment - YUM! - Smoking Meat Forums
    Tri tips used to be like chicken, pork, hamburger, and steaks here in Cali until about 3-4 years ago, so no big deal for me I've corned rounds and briskets but never a tri tip Let's see what happens My corning brine based on the weight of the meat, water, and spices (kinda shigged off Amazing ribs) 3 242 lbs trimmed tri tip 1 cup brown sugar
  • Baked Potatoes | Smoking Meat Forums - The Best Smoking Meat Forum On . . .
    I mainly need confirmation that I can bake potatoes on my Pit-Boss just like I would an oven Normally, I bake a naked potato in the oven around 425 for 1 hour I am hoping this same time and temp will work on my Pit-Boss I won't have time to do a "low and slow" this evening and I don't want
  • Tri-Tip Pastrami Using Pops Brine - Smoking Meat Forums
    For my most recent pastrami, I used a 1-gallon corning brine based on Pop's Brine, but added a bunch of corning aromatics and substituted 16 ounces of beer I did inject 10% of the meat weight The beef corned for 12 or 14 days, seasoned, rested 24 hours, then smoked followed by a pressure
  • Santa Maria Rub - Smoking Meat Forums
    Santa Maria Beef Rub Recipe Ingredients (makes enough for one 2-3 pound tri-tip roast): 2 tablespoons kosher salt 2 tablespoons coarsely ground black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon smoked paprika (optional, for smoky flavor) 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, finely minced)
  • Had an idea but want to make sure its safe - Smoking Meat Forums
    The tri tip would be considered whole muscle so it would be safe to cook to medium rare and the same for reheating I believe the 165 temp would be for ground meat like burger
  • Tri-tip pastrami from scratch - Smoking Meat Forums
    Fast forward to yesterday afternoon, I fired up my Lang with hickory wood, while I took the tri tip from the cure, rinsed, rubbed w olive oil and my pastrami rub blend (black pepper, garlic powder, paprika, coriander, brown sugar) rinsed and ready for a rub down rubbed down and ready for the pit I ran between 235-250, for just under 3 hours





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