The Grill and BBQ thread

#8,576
#8,576
CAVPUT said:
Happens to us all at some point. Just finished watching folks do a tri-tip like a brisket. Looked amazing and the comments were glowing. Some said they'd never do a reverse sear on a tri-tip again after taking it through the "brisket process". Not sure what I did wrong, but my results were no bueno. Dry roast beef is the best way I can describe it. Awful to waste a cut like that, but I had to see for myself what all the fuss was about. Live and learn.
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I wouldn't think a tri tip would have nearly enough fat and connective tissue to hold up to a long cook and high done temperature. I do love a med-rare reverse sear on them with some chimichurri.
 
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#8,577
#8,577
kiddiedoc said:
I wouldn't think a tri tip would have nearly enough fat and connective tissue to hold up to a long cook and high done temperature. I do love a med-rare reverse sear on them with some chimichurri.
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It didn't have the fat for sure, but no one I saw injected and not everyone wrapped with foil either. Many wrapped with butter or tallow which I used. Spritzed regularly, too. Even moved it further from the heat as well. Either I missed something critical or they were fibbing for clicks/likes. Either way it's reverse sear from now on. Last one I did that way topped with a seasoned blue cheese butter was awesome if I do say so. Still I hadda try. Lesson learned.
 
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#8,582
#8,582
Every year for Christmas I do a prime rib roast in the oven. I got a new smoker over the summer and I want to do a test run in it before we hit Christmas to see if I’d rather smoke than bake it in the oven. However, I’m running into a problem and I’m hoping somebody can help me out.

Every recipe I’m finding says to smoke it up to a certain temperature, and then let it rest while I up my smoker to 400 to do a reverse sear. The problem is my smoker won’t go past 325. Can I do the final sear in the oven at 400 and get close to the same effect as a reverse sear in the smoker? Or can I just skip the upping the temp part and just smoke the whole thing until a certain temperature? I understand the latter isn’t a reverse sear, but I imagine it would still taste fine. Any help from more experienced smokers would be greatly appreciated!
 
#8,583
#8,583
The higher temp is to crust up the outside of the roast, so if that’s your goal then the oven would do fine. Just make sure your seasoning is such that it won’t scorch with the high heat.
 
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#8,587
#8,587
distrovol said:
Grill, smoke, roast… details please.
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I did a short dry brine with coarse sea salt, pepper, and spiceology cowboy rub. Green egg over direct heat with Fogo charcoal and a bunk of mesquite around 450 for around 5 m/ side. 5 min rest covered. So freaking good.

Those are available at Costco here...heckuva deal. It's not a very thick cut, so really no need to reverse sear, but I'm sure that world be delicious too.
 
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#8,588
#8,588
Checker_the_Shire said:
Every year for Christmas I do a prime rib roast in the oven. I got a new smoker over the summer and I want to do a test run in it before we hit Christmas to see if I’d rather smoke than bake it in the oven. However, I’m running into a problem and I’m hoping somebody can help me out.

Every recipe I’m finding says to smoke it up to a certain temperature, and then let it rest while I up my smoker to 400 to do a reverse sear. The problem is my smoker won’t go past 325. Can I do the final sear in the oven at 400 and get close to the same effect as a reverse sear in the smoker? Or can I just skip the upping the temp part and just smoke the whole thing until a certain temperature? I understand the latter isn’t a reverse sear, but I imagine it would still taste fine. Any help from more experienced smokers would be greatly appreciated!
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Do you have a gas grill? Could always do the final sear there. A convection oven or broiler would work, as well.
 
#8,589
#8,589
kiddiedoc said:
I did a short dry brine with coarse sea salt, pepper, and spiceology cowboy rub. Green egg over direct heat with Fogo charcoal and a bunk of mesquite around 450 for around 5 m/ side. 5 min rest covered. So freaking good.

Those are available at Costco here...heckuva deal. It's not a very thick cut, so really no need to reverse sear, but I'm sure that world be delicious too.
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Much obliged.
 
#8,594
#8,594
So I tried something new with this year's Thanksgiving turkey. After I thawed it out, I put it in the brine bucket and returned it to the fridge without any brine or water. I left it that way for 6 hours overnight. Early yesterday morning, I added the brine and covered the bird until 3 o'clock this morning. My theory was that it would dry out a little in the fridge and, therefore, soak up the brine when I added it to the pot. I smoked it for 9 hours, trying to maintain a 250-275 temp. This is, without a doubt, the best turkey any of us has ever eaten. I was worried about it being dry. But it is so juicy, I had to put it in my deep dish seasoning tub to carve it. It still tastes like turkey, but you can taste all the seasoning that was in the brine.
 
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#8,599
#8,599
Vol524 said:
So I tried something new with this year's Thanksgiving turkey. After I thawed it out, I put it in the brine bucket and returned it to the fridge without any brine or water. I left it that way for 6 hours overnight. Early yesterday morning, I added the brine and covered the bird until 3 o'clock this morning. My theory was that it would dry out a little in the fridge and, therefore, soak up the brine when I added it to the pot. I smoked it for 9 hours, trying to maintain a 250-275 temp. This is, without a doubt, the best turkey any of us has ever eaten. I was worried about it being dry. But it is so juicy, I had to put it in my deep dish seasoning tub to carve it. It still tastes like turkey, but you can taste all the seasoning that was in the brine.
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I smoked one on the Egg yesterday. Once you understand how to manage airflow and cook slow, smoked turkey is definitely the way to go.
 
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#8,600
#8,600
GAVol said:
I smoked one on the Egg yesterday. Once you understand how to manage airflow and cook slow, smoked turkey is definitely the way to go.
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I tried something different from the normal smoking temp and tried a roasting temp of 325-350. Was done in 3 hours. I couldn’t tell the difference from the 7 hour smoke temp version and the skin wasn’t as rubbery. I wet brined overnight, no injection.
 
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