Holding Suggestions for Tri-Tip
Posted 16 September 2010 - 07:24 AM
I would like any suggestions on ensuring most of the meat is ready around the same time. I have a medium sized Santa Maria grill (30x20) and a New Braunfels offset smoker (a real one, not the Char-Broil one) that I plan to use. The idea I had was to hold the meat for a short time at a low temp in the smoker to get some good smoke flavor in there, then move it to the grill when grub time is getting closer. I would use the SM grill at a pretty high heat so I can get a nice crust on the outside, then move the over to the lower temp side. Afterward I was thinking to move the un-sliced roasts back to the smoker to keep warm without further cooking them too much as I complete more roasts. I figured this would be the best way as there are lots of people to feed and I'm working with a relatively small grill for the job. I was thinking the smoker temp should not be much more than 150°.
Any and all suggestions would be appreciated. Thanks in advanced guys!
Posted 16 September 2010 - 07:37 AM
Posted 16 September 2010 - 12:25 PM
Posted 16 September 2010 - 12:55 PM
Posted 12 February 2011 - 12:21 PM
Thanks again for all the suggestions on this again. I haven't been on the forums for a while. The event went great. i did a sort of combo of things suggested, plus what I had on hand. I ended up searing most of the meat and leaving it a little underdone. After that I wrapped and placed it in the smoker with barely any heat and the lid cracked. Mostly all of the meat was spot on when it was slicing time. This ended up keeping the meat warm enough, but I didn't like the amount of juices that were running out. I know having rest in the cooler would have fixed that.
Were I to do it again I would be much more prepared and follow your suggestions for the wrap and rest in a cooler.
Thanks again guys...
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