Find a good flavored brine and let the birds sit for two to three days. I just take an empty fridge drawer line it with a new trash bag fill it with my brine and the chicken or turkey. Then tie off the bag so the juice doesn't flow out and stick the drawer right back from where you got it.
tri tips for me usually take less than an hour. 230-240 in the chamber til I.T. hits 135. sear over high heat 5 minutes each side.
RR, consider getting a digital thermometer?
I BELIEVE I'll have another beer!
No. Just a fat chunk of tri tip. Here's a shot of it before slicing.
I cut it in half along the grain at the joint area where the grain changes, then against grain in 2 chunks.
Here is a shot before slicing.
The thickness of the meat wasn't uniform so things got interesting mid cook.
Last edited by leftwngr; August 18th, 2013 at 09:00 PM.
Yesterday's spareribs with corn from the garden.
Awesome. Fresh corn is amazing when smoked.
You didn't trim the ribs?