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      10-06-2015, 12:43 PM   #290
j_marinelli
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Drives: 2015 Mustang GT
Join Date: Aug 2012
Location: Spring Branch, TX.

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Quote:
Originally Posted by MChat View Post
I usually "smoast" (smoke/roasting at about 300 degrees) tri-tip and take it out of the smoker once it reaches medium rare. I also marinate it for a few hours before smoking in a 50/50 mixture of Pepsi and BBQ sauce. Once the meat is in the smoker, I'll boil down the Pepsi-BBQ mix and then use it for basting the tri-tip for the last 15 minutes or so.
My little smoker on the side of my pit doesnt work very well. The hottest I have made it was about 175 and that was me cramming it. I can put the fire in the main part and bring up the temp no problem but its just not an efficient smoker. The Tritip was good but I over cooked it so it was falling apart.