Happy Thanksgiving HOG's

[Nemo1775]

9-10 hours @ 225 degrees should do it for you if you have a 20lb turkey.

30 hours on a brisket sounds fun. Most of the time I smoke a brisket 5 hours unwrapped and 4 hours wrapped. I brine the meat for 2 weeks(garlic, onion, salt, pepper, red wine, apple cider vinegar, v8...) and then dry age it for a week before smoking it.

Not sure if you have access where you are but i would recommend smoking Tri-Tip. Make sure you purchase it untrimmed because the fat cap is necessary. It is a popular cut here in southern California but can be hard to find some other parts of the country.

Tri-Tip is very popular and widely available here in Oregon as well... likely due to the sheer number of transplants from points south. But a darn tasty cut of meat!

 

[Nuker]

Tri-Tip is very popular and widely available here in Oregon as well... likely due to the sheer number of transplants from points south. But a darn tasty cut of meat!

If you’re ever going down the 101, Central Coast, CA….

Gotta stop at one of these:

Nipomo (no tri-tip, but great BBQ)

Jocko's Steakhouse | "Well Fed" - Nipomo

Welcome to Jocko's Famous Steakhouse · THE BAR · THE PIT · OUR HOURS · JOCKO'S MIX.

jockossteakhouse.com

These have tri-tip:

The Hitching Post Restaurant in Casmalia

HITCHING POST 2 RESTAURANT

in Buellton

Best tri-tip sandwiches (San Luis Obispo)

Firestone Grill - San Luis Obispo

Firestone Grill 1001 Higuera St., San Luis Obispo, CA 93401 contact@firestonegrill.com Hours Sunday-Wednesday 11am – 10pm Thursday-Saturday 11am – 11pm Located in the heart of downtown San Luis Obispo, Firestone Grill has been providing its customers with the best possible product at the...

www.firestonegrill.com

 

[Cobalt]

9-10 hours @ 225 degrees should do it for you if you have a 20lb turkey.

30 hours on a brisket sounds fun. Most of the time I smoke a brisket 5 hours unwrapped and 4 hours wrapped. I brine the meat for 2 weeks(garlic, onion, salt, pepper, red wine, apple cider vinegar, v8...) and then dry age it for a week before smoking it.

Not sure if you have access where you are but i would recommend smoking Tri-Tip. Make sure you purchase it untrimmed because the fat cap is necessary. It is a popular cut here in southern California but can be hard to find some other parts of the country.

I just bought two nice tri tips. How do you smoke them, like a brisket?

 

[Nuker]

I don’t know anybody that smokes them. Typically bbq 20 mins (fat down)…. flip… 20 mins. I pull it at 128 deg & then cover with foil/rest for 15 mins. Cut across the grain.

Tri Tip Temperature Chart

Cooking Tri Tip Recipes and wondering what temperature for tri tip to use? Let our Tri Tip Temperature Chart help guide you!

foodieandwine.com

Edit: I use a Traeger on high. Most of my buddies use coal briquettes. The original Santa Maria style is oak.

 

[Chingon1988]

I made a duck on the weber. Just got finished boiling the bones down for some pho broth.

 

[FullMetal]

I just bought two nice tri tips. How do you smoke them, like a brisket?

Similar to a brisket but it doesn't need as much time. If you have time, marinate them to tenderize for 2-3 days. Most I get done in 4-8 hours depending on time and temp. I do high heat(around 350) right at the beginning for around 20 minutes and then lower it to around 225 for the rest. I use mesquite and pecan but I think any smoke works for this cut. The fat is mostly on the cap so it doesn't need as much time. Brisket requires more time to render the internal layers of fat. Sometimes I wrap it the last hour with a little vinegar but that isn't needed.