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Home Made Sausage, Cured, and Smoked Meats

Piobaire

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I smoke to 120 then quick sear on the IR.
 

Omega Male

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Tri tip is traditionally grilled, over oak wood. But there's no law against smoking them. ;)

 

Piobaire

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Tri tip is traditionally grilled, over oak wood. But there's no law against smoking them. ;)

Love it off the Santa Maria, but as I don't have one, indirect smoke on the KJ then toss on the Lynx IR. :)

I've got a friend with an SM and I keep telling myself I do NOT need one.
 

Omega Male

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My daughter is (hopefully, COVID permitting) starting school in Carpinteria in September, so we will be driving down that way a lot. I intend to eat so much damn tri tip. And, obviously, a stop in Paso to load up the trunk.
 

Piobaire

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Nothing like playing with your meat on a Saturday morning. Amazing how it goes from light and fluffy after the grind to sticky and thick after doing the myosin bind with the Kitchen Aid.

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lawyerdad

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My daughter is (hopefully, COVID permitting) starting school in Carpinteria in September, so we will be driving down that way a lot. I intend to eat so much damn tri tip. And, obviously, a stop in Paso to load up the trunk.
Cate?
 

venividivicibj

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Piob, is that like 50% fat? Goddamn
 

Piobaire

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Nah. It was 5# of pork butt and 1# of backfat. It gets lighter looking like that when you aerate it with the paddle attachment (think of how your canned tomatoes will go orangish if you stick an immersion blender in to puree for sauce) and the fact I added a cup of soy protein which is very white.
 

Piobaire

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So this is happening.

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erictheobscure

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Tri tip is traditionally grilled, over oak wood. But there's no law against smoking them. ;)

My parents lived in Santa Maria for about a decade and I visited twice a year. There's absolutely nothing good to eat there. For Santa Maria-style BBQ you have to drive out of Santa Maria.
 

Piobaire

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Multi-tasking. Got chicken boobs on the Traeger for salads this week.

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Beckwith

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I did a rif on the smoke/santa maria for the tritip. I put a bradley oak puck on the grill, seared the rubbed tritip on the sear, then cooked low and slow on indirect heat. Turned out great. Now, crowd cow delivering the 7lb brisket point. Is one able to cook the full point at take some off for burnt ends before the cook is over, or will that dry out the brisket? Cut the burnt ends at the end?
 

beargonefishing

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I did a rif on the smoke/santa maria for the tritip. I put a bradley oak puck on the grill, seared the rubbed tritip on the sear, then cooked low and slow on indirect heat. Turned out great. Now, crowd cow delivering the 7lb brisket point. Is one able to cook the full point at take some off for burnt ends before the cook is over, or will that dry out the brisket? Cut the burnt ends at the end?
Wait till the end, cut and then smoke the burnt ends for an additional hour.

I'm officially out on pulling brisket at 200 or higher. If it's probe tender throughout at 190-195, and it almost always is, pull that shit.
 

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