pulled at 137 after two hours in 220 smoke from oak and pecan. I was having issues with my Maverick thermo as the food probe reading crept up to 140 in a bit over an hour, too fast. I used a Taylor thermo that I borrowed from a friend (just to test comparisons between the two, which wasn't much at the time two months ago) and it read a much lower if not plausible temp. so I stuck with the Taylor.
in my earlier posts, say, 6 months ago?, I had talked about my tri tips being done in less than an hour. my smoker at the time was hard to control temp-wise what with the many leaks it had. since I plugged it all up a month ago, it was all easy peasy but I was still worried about the tri tip tonight because of what my Maverick read. initial plan was to pull after 140 but I decided to cut it a bit short and play it safe. turns out that the Taylor worked better and that I'll need a new probe for the Maverick.
btw, the tri tip came out FAN-****IN-TASTIC!! sooo tender and juicy it melted in the mouth. however, I had it soaking in a white wine marinade made by Russian River Valley Reserve, one of the bottles that we bought on our anniversary trip up north last Fall. there's still some marinade left in the bottle and I certainly look forward to using it again.
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