TonyBen
Knows what a fatty is.
- Joined
- May 3, 2010
- Location
- Beaverton, OR
Did another trisket on the RecTeq tonight. Smoked at 225˚ the whole time.
This time I let it sit bare on the grill until it had good color. I wrapped it at about 170˚ and it shaved about 1.5 hours off the cooking time. I pulled it at 203˚ and wrapped it in another layer of foil and let it rest for about 2 hours.
The first time I did it the ends were a little dry but still very good, but this one came out moist and consistent the whole way through.
Again, there were no leftovers in this 2# tri-tip. This is officially my wife's new meat dish. She worked a 10-hour shift at the hospital today and came home to this.
Tony.
This time I let it sit bare on the grill until it had good color. I wrapped it at about 170˚ and it shaved about 1.5 hours off the cooking time. I pulled it at 203˚ and wrapped it in another layer of foil and let it rest for about 2 hours.
The first time I did it the ends were a little dry but still very good, but this one came out moist and consistent the whole way through.
Again, there were no leftovers in this 2# tri-tip. This is officially my wife's new meat dish. She worked a 10-hour shift at the hospital today and came home to this.
Tony.
