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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?
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Old 07-29-2012, 12:55 AM   #731
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picked up a tri tip at the market. I don't think the guy working the counter had seen one before. Smoking it tomorrow.


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Old 07-29-2012, 11:12 AM   #732
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Originally Posted by jeepinjeepin View Post
How many people were there eating? Have I seen a time lapse of you building a pit and cooking a hog?
'bout 150... I have a video out there but it's not really time lapse. The video that is out there is from two years ago. I have slightly modified the overall method and like the latest version the best. I am trying to get another video put together.


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Old 07-29-2012, 10:52 PM   #733
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Hey guys, new to the forum active smoker... had a family bbq yesterday.. attached was the final two hours.. did a brisket.. 3 racks of spare ribs.. 15 drumsticks and 3 breasts worth of this nifty cubed chicken + bacon snackers.
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Old 07-30-2012, 03:28 PM   #734
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You gotta come out to California to get a proper tri-tip. Not that I am disparaging Buffalo, NY or anything..but we invented the cut. You wouldn't want me claiming we make the best Buffalo wings, would you?



Anyway, I hadn't planned on smoking this weekend, but I was at a party on Saturday, and as we were all leaving for the night they handed me a couple pounds of chicken thighs that had been par-cooked and were waiting to finish on a grill. So yesterday I fired up my smoker and finished them off with about 20 minutes of apple wood. Delicious!
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Old 07-30-2012, 07:17 PM   #735
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Quote:
Originally Posted by weirdboy
You gotta come out to California to get a proper tri-tip. Not that I am disparaging Buffalo, NY or anything..but we invented the cut. You wouldn't want me claiming we make the best Buffalo wings, would you?

Anyway, I hadn't planned on smoking this weekend, but I was at a party on Saturday, and as we were all leaving for the night they handed me a couple pounds of chicken thighs that had been par-cooked and were waiting to finish on a grill. So yesterday I fired up my smoker and finished them off with about 20 minutes of apple wood. Delicious!
Curious what your technique for cooking a trip-tip is?
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Old 07-31-2012, 01:23 AM   #736
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Well to be honest I don't really have a set recipe for most things I cook.

I make a rub and get it on there nice and thick for a good bark, and put it on the smoker for 4-6 hours or so. Then I stick it in the oven on broil for a few minutes to get a nice crisp exterior.


EDIT: for Santa Maria style, of course, you'd want to use red oak for your wood, but I have done it with various combinations of oak, apple, cherry, and hickory and they have all come out good.
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Old 08-11-2012, 12:32 PM   #737
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Picked up a rack of SLC ribs at BJs. Gonna smoke them up tomorrow on my modified Brinkmann.
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Old 08-11-2012, 12:45 PM   #738
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Throwing these on the smoker tonight

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Old 08-12-2012, 01:12 AM   #739
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Picked up a brisket earlier today, just rubbed it down and it's going on the smoker early tomorrow
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Old 08-12-2012, 11:31 AM   #740
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Started the smoker an hour ago, can't wait


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