Stalling a cook...

[JbTech]

:doh:

Doing Tri Tip for dinner with baked taters etc.

Great idea, right? YEP!

Pick up a semi non-conventional looking hunk from my new butcher. Cut to order.

Fire up the UDS and slid her on at 2:30, figuring 3 hours in da smoke oughta do. Nope. Nope nope.

She's probing at 125, which is before searing.

I'll stick her on the counter in foil to drag this out until the wife gets home.

I'll stick her back on to sear when the wife lady is home and settled. Roughly an Hour and a half.

Any issues with my theory?
Any better ideas?

 

[WareZdaBeef]

Might lose more juices when you sear to reheat. But i think 125 is low enough to not climb too high during that 1 1/2 hour holding time.

 

[landarc]

You're okay, as long as you weren't shooting to finish at 125F. Three hours? Where did you imagine that number up. At most, 1 hour at low temps.

 

[Smoking Piney]

Hold it at 125 tightly foiled, sear it to where you want the crust when the wife gets home.

 

[JbTech]

You're okay, as long as you weren't shooting to finish at 125F. Three hours? Where did you imagine that number up. At most, 1 hour at low temps.

:doh:

Who Farkin knows! :loco:
Seemed like a good idea at the time!

No worries, we'll push on.

 

[JbTech]

Crisis Averted!

Super tender, cut well. I'm pleased!

Saved most of it in vac bags for lunches this upcoming week.

Thanks to those who offered advice to ease my F up. :eusa_clap

 

[mattmountz94]

I just did the same thing... thought my ribeye was going to take 2hrs at 225:shock: