Borr 5,942 Posted May 21, 2022 Report Share Posted May 21, 2022 3 hours ago, kanny said: Just been up the butchers and got my mission for today, it a secondary cut, the yanks call it tri tip we call it rump tail, im going to be doing it low and slow like a mini brisket, perfect size for just me an the Mr's 4-5 hours I'm thinking Seen them doing those Tri tip on Netflix BBQ showdown, very lean like fillet apparently, only used in a few states commonly. I got a pork collar and spatchcocked chicken both premarinated at butchers, ordered two pork rib racks for next weekend.... 1 Quote Link to post Share on other sites
kanny 20,532 Posted May 21, 2022 Report Share Posted May 21, 2022 4 minutes ago, Borr said: Seen them doing those Tri tip on Netflix BBQ showdown, very lean like fillet apparently, only used in a few states commonly. I got a pork collar and spatchcocked chicken both premarinated at butchers, ordered two pork rib racks for next weekend.... See this is what is confusing, some say it's lean and should be served medium rare others say it has a lot of intermuscular fat and is great for long and slow on par with a good brisket, it doesn't look particularly lean so I guess I'll just have to see what it turns out like lol Quote Link to post Share on other sites
Borr 5,942 Posted May 21, 2022 Report Share Posted May 21, 2022 1 minute ago, kanny said: See this is what is confusing, some say it's lean and should be served medium rare others say it has a lot of intermuscular fat and is great for long and slow on par with a good brisket, it doesn't look particularly lean so I guess I'll just have to see what it turns out like lol Just watched a couple of vids , I'd say as long as the internal temp is where you want it I'd agree and go low and slow. Treat it like a smoked rib eye, god making me hungry 1 Quote Link to post Share on other sites
Borr 5,942 Posted May 21, 2022 Report Share Posted May 21, 2022 Collar on , can forget about it for four hours now 2 Quote Link to post Share on other sites
kanny 20,532 Posted May 21, 2022 Report Share Posted May 21, 2022 Picture just before the wrap, it's looking good seems juicy enough, another hour or so and a good rest and we will know....I smoked some wagu tallow and poured it on it in the wrap so that should help 3 Quote Link to post Share on other sites
kanny 20,532 Posted May 21, 2022 Report Share Posted May 21, 2022 The tri tip was banging im well happy how it came out 5 Quote Link to post Share on other sites
Borr 5,942 Posted May 21, 2022 Report Share Posted May 21, 2022 41 minutes ago, kanny said: The tri tip was banging im well happy how it came out Temp and time please Quote Link to post Share on other sites
Borr 5,942 Posted May 21, 2022 Report Share Posted May 21, 2022 I got another 20f to go on pork collar, fed the rest off it with a chicken 1 Quote Link to post Share on other sites
kanny 20,532 Posted May 21, 2022 Report Share Posted May 21, 2022 7 minutes ago, Borr said: Temp and time please 250/275°f 4.5 hours .... wrapped at 160°f ,finished at 202°f rested for 40 minutes wrapped 1 Quote Link to post Share on other sites
Borr 5,942 Posted May 21, 2022 Report Share Posted May 21, 2022 Boom, pork collar 250 f for six hours ish rest for hour let kids pull it ... 5 Quote Link to post Share on other sites
kanny 20,532 Posted May 22, 2022 Report Share Posted May 22, 2022 Lamb and chorizo kebabs today 2 Quote Link to post Share on other sites
kanny 20,532 Posted May 22, 2022 Report Share Posted May 22, 2022 21 hours ago, Borr said: Boom, pork collar 250 f for six hours ish rest for hour let kids pull it ... How did it turn out, did it pull? Quote Link to post Share on other sites
Borr 5,942 Posted May 22, 2022 Report Share Posted May 22, 2022 2 hours ago, kanny said: How did it turn out, did it pull? Yes mate , kids pulled it , had it last night late supper and lunch today with brioche rolls with garlic yogurt and BBQ sauce. 1 Quote Link to post Share on other sites
Borr 5,942 Posted May 27, 2022 Report Share Posted May 27, 2022 Got two racks started , doing 321 method so couple of hours smoking then back in in a cider and sugar bath on smoker, then finished for an hour's smothered in my secret BBQ sauce , which I haven't invented yet.... 4 Quote Link to post Share on other sites
kanny 20,532 Posted May 27, 2022 Report Share Posted May 27, 2022 2 hours ago, Borr said: Got two racks started , doing 321 method so couple of hours smoking then back in in a cider and sugar bath on smoker, then finished for an hour's smothered in my secret BBQ sauce , which I haven't invented yet.... Nice one, looks like there is plenty on them also . I've just picked up a rack of four beef short ribs for tomorrow's cook up. 1 Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.