{"id":478,"date":"2011-03-05T21:28:56","date_gmt":"2011-03-06T05:28:56","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=478"},"modified":"2011-03-05T21:28:56","modified_gmt":"2011-03-06T05:28:56","slug":"jim-beam-smoked-tri-tip","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/jim-beam-smoked-tri-tip\/","title":{"rendered":"Jim Beam Smoked Tri-Tip"},"content":{"rendered":"<p>I can&#8217;t believe how time flies &#8230; Checked my Little Black Book and I haven&#8217;t smoked a Tri-Tip in 4 months!!!\u00a0 When I smoke a Tri-Tip I like to keep the fat cap on.\u00a0 Every maket\/butcher sells Tri-Tips but I have to really search around to find Tri-Tips that have not been trimmed and still have their fat caps on.\u00a0 Scored the fat cap and rubbed the 3 lb Tri-Tip with some <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Fagundes Seasoning\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/fagundes-seasoning\/\" data-shortcode=\"true\">Fagundes Seasoning<\/a> before wrapping it tightly with plastic wrap and putting it in the fridge overnight.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/TriTip03052011\/TriTip1.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Removed Tri-Tip from fridge an hour before cooking.\u00a0 Set PID to 225\u00baF and preheated the Bradley Smoker.\u00a0 You can see the scored fat cap.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/TriTip03052011\/TriTip2.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Used 7 (2 hours\/20 min) Bradley Jim Beam Bisquettes which are made from recycled Jim Beam Oak Barrels.\u00a0 Pulled the Tri-Tip at an IT of 147\u00baF to keep the bride happy.\u00a0 She likes pink meat but draws the line at blood.\u00a0 FTC for 20 minutes.\u00a0 If it wasn&#8217;t for the bride&#8217;s preference I would have pulled it at 140\u00baF.\u00a0 At the bottom of the photo you can see the PID temperature probe and on the left is my Maverick ET-732 temp probe.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/TriTip03052011\/TriTip3.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>The money $$shot &#8230; A light dinner consisting of some deliciously tender Tri-tip seasoned to perfection, a small salad, and some condiments.\u00a0 I&#8217;m here to tell you, you can&#8217;t beat that <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Fagundes Seasoning\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/fagundes-seasoning\/\" data-shortcode=\"true\">Fagundes Seasoning<\/a>.\u00a0 Notice how the meat is still pink even though it was pulled at 147\u00ba.\u00a0 NO, I did not eat that whole pile of sliced Tri-Tip.\u00a0 I don&#8217;t think I&#8217;m going to wait another 4 months to smoke my next Tri-Tip &#8230; after all, here on the West Coast, we can buy Tri-Tips in every market or butcher shop<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/TriTip03052011\/TriTip4.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I can&#8217;t believe how time flies &#8230; Checked my Little Black Book and I haven&#8217;t smoked a Tri-Tip in 4 months!!!\u00a0 When I smoke a Tri-Tip I like to keep the fat cap on.\u00a0 Every maket\/butcher sells Tri-Tips but I &hellip; <a class=\"kt-excerpt-readmore\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/jim-beam-smoked-tri-tip\/\" aria-label=\"Jim Beam Smoked Tri-Tip\">Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[15],"tags":[],"class_list":["post-478","post","type-post","status-publish","format-standard","hentry","category-beef"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Jim Beam Smoked Tri-Tip - Smokin&#039; 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