For our first meat on the Drum we picked Tri-Tip... OK, it was on sale...
I did lots of looking around for various recipes, techniques, ending Temps and the like...
And my conclusion was "Wow, there is a lot of conflicting information out there... I wonder what will work for us?"
But anyway, enough comments on the Internet...
We had two tri-tips... (Because it was on Sale that way) We purchased Un-Trimmed... And, except for some cosmetic trimming I left them that way (My thought was to let the fat render and preserve the juices...)
We stayed with a very simple rub, equal amounts of Kosher Salt, Coarse Black Pepper, Granulated Garlic and Granulated Onion... I let that sit on the meat for roughly 24 hours...
Fired up the Drum using Royal Oak Chunks (because I could not find Briquettes in my area), a few pieces of Mesquite (the bag was already open) and Apple Wood...
I set my iQue Temp Control at 225 and waited for Drum to come up to Temp...
After a bit, I put the meat on... Expecthing this to be at least a couple of hours of smoke time, I didn't insert a probe yet, just started a timer and went about my business... Apparently that was a bad idea... When I went back out to insert the Probe (first time I used the ChefAlarm from Thermoworks) I was very confused... I set the "Temp Alarm" of 125 degrees... And it starts going off immediately... What the heck I say... Broken first time I used it? Nah, every Probe I have, both battery operated, quick read, mechanical are all showing the meat "north" of 135 degrees after somewhere between 30 and 45 minutes...
Am I going nuts? I had watched the Drum Temp pretty carefully and both the iQue and the Drum Thermometer agreed that the temp at the rack was 225-ish...
Once we cut into the meat later on I'll report on that, but what the heck... I got the Low part right, but so far "Slow" is managing to avoid me?
I did lots of looking around for various recipes, techniques, ending Temps and the like...
And my conclusion was "Wow, there is a lot of conflicting information out there... I wonder what will work for us?"
But anyway, enough comments on the Internet...
We had two tri-tips... (Because it was on Sale that way) We purchased Un-Trimmed... And, except for some cosmetic trimming I left them that way (My thought was to let the fat render and preserve the juices...)
We stayed with a very simple rub, equal amounts of Kosher Salt, Coarse Black Pepper, Granulated Garlic and Granulated Onion... I let that sit on the meat for roughly 24 hours...
Fired up the Drum using Royal Oak Chunks (because I could not find Briquettes in my area), a few pieces of Mesquite (the bag was already open) and Apple Wood...
I set my iQue Temp Control at 225 and waited for Drum to come up to Temp...
After a bit, I put the meat on... Expecthing this to be at least a couple of hours of smoke time, I didn't insert a probe yet, just started a timer and went about my business... Apparently that was a bad idea... When I went back out to insert the Probe (first time I used the ChefAlarm from Thermoworks) I was very confused... I set the "Temp Alarm" of 125 degrees... And it starts going off immediately... What the heck I say... Broken first time I used it? Nah, every Probe I have, both battery operated, quick read, mechanical are all showing the meat "north" of 135 degrees after somewhere between 30 and 45 minutes...
Am I going nuts? I had watched the Drum Temp pretty carefully and both the iQue and the Drum Thermometer agreed that the temp at the rack was 225-ish...
Once we cut into the meat later on I'll report on that, but what the heck... I got the Low part right, but so far "Slow" is managing to avoid me?