Yesterday I smoked a tri-tip for the first time. I went in looking for a pork shoulder and they had some prime really nicely marbled tri-tip so I got that instead. I did the 3-2-1 method on that. Also smoked a beauty 4 lb lightning trout I caught on Friday. We brined it for about 6 hrs then smoked for 3. I tried to keep it between 225 and 250.
The fish came out amazing. I was really worried about the tri-tip because it was grey and almost 200 degrees when I took it off. But you could cut it with a fork and it melted as you ate it. Overall it was time well spent. I like cooking where most of what I’m doing is cutting wood and tending a fire (and drinking beer and smoking cigars). .
Rounded out the meal with red lobster biscuits (from a box) and home made ceviche. I hadn’t eaten all day and all I wanted was more room to eat more of it all.
When I smoked some tri tip the other day I seared it in a cast iron pan until I got good browning on it and then I threw it in the kamodo for a few hours until it reached about 135ish then let it sit and ate it. amazingly tender and smoky.