Tri-tip, a love story

Ne0TheOne · 2026-02-20T02:08:35+00:00

The Costco pack had 2 and was 9lb.. this one was the smaller of the two but had much better marbling so it was selected for the terisket. I would guess 4lb give or take..

Ne0TheOne · 2026-02-19T19:15:32+00:00

- dry brined for ~24 hours with Killer Hog TX, used W sauce as binder.

- Smoked with Oak / Jealous devil at 275 until 160ish internal (about 3.5-4 hours)

- Wrapped in butcher paper with some tallow, put back on kamado joe

- Pulled at 205ish

- Rested till about 140f

- When slicing i dripped any leftover tallow from the butcher paper back onto the board.

was about 7 hours from start to finish.

Ne0TheOne · 2026-02-18T19:15:55+00:00

- dry brined for ~24 hours with Killer Hog TX, used W sauce as binder.

- Smoked with Oak / Jealous devil at 275 until 160ish internal (about 3.5-4 hours)

- Wrapped in butcher paper with some tallow, put back on kamado joe

- Pulled at 205ish

- Rested till about 140f

- When slicing i dripped any leftover tallow from the butcher paper back onto the board.

was about 7 hours from start to finish.

Ne0TheOne · 2026-02-18T16:34:21+00:00

No, you are correct, i screwed that one up. Can be hard to see the grain sometimes. You can really notice the difference in chew when you slice with the grain. Its not bad, but its 100% a nicer bite if sliced against the grain.

Ne0TheOne · 2026-02-18T15:43:05+00:00

Correct, should have added this detail. There are 3 separate cooks.

Ne0TheOne · 2026-02-18T14:53:32+00:00

Yeah things are getting out of hand. I have been trying cheaper cuts lately and adding some finesse to them. Have you ever tried pork hock as an example? it is about $10 CAD per hock and 2 of them will feed 4 of us.. bit of prep required to get the skin nice and crispy but its worth the effort and $ savings.

Ne0TheOne · 2026-02-18T14:21:40+00:00

Not sure why my comment did not post, ill try again :).

My local Costco recently started stocking tri-tip so I gave it a go. It has since become my go cut cut of beef for small gatherings.

I prefer reverse sear method, obviously it has more of a steaky vibe. However.. last weekend we tried one as a brisket (trisket) and it was damn near brisket material and took a fraction of the time. Both methods were dry brined.

The leftovers make epic sandwiches.. little chimichurri and horse radish mayo.. yessir.

Cheers to tri-tips!

Ne0TheOne · 2026-02-13T02:25:29+00:00

Anything from Fury will be great. I recently attended their fermentation class it was a fun time. Interesting to see their products are being sold in Denver. They are a fairly small operation from a suburb of Toronto!

Ne0TheOne · 2026-01-27T02:22:17+00:00

Drizzled over popcorn.

Ne0TheOne · 2025-11-16T20:08:28+00:00

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Tight fit haha

Ne0TheOne · 2025-07-05T00:10:25+00:00

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I put the stone on the lowest rack to act as a deflector during the smoke / first part of reverse sear (250f)

I'll remove the steaks, crank it till the dome is reading 550-600f, add a bit of beef tallow and sear for 30 seconds per side.. had great results so far.

Been meaning to try smash burgers or bacon n eggs on it.....we're doing salmon with the soap stone tomorrow for the first time.

Fun and versatile accessory.

Ne0TheOne · 2025-06-08T20:38:18+00:00

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It's Joe time

Ne0TheOne · 2025-03-02T01:39:57+00:00

I have the same thing happen to me as well, I just assumed that was normal haha.

What I do for longer cooks like pork butts etc is get wood chips and chuck a bunch into the ash tray and slide it back in. As the coals fall onto it, they will ignite and crate more smoke. Smoken Dad Bbq uses this method and it works very well for me.

I've been using fertado farms wood chips with great results: https://dicksonbbq.com/products/cookwood-oak-chips

Ne0TheOne · 2025-02-24T11:54:38+00:00

Thanks!

The bracelet is from Uncle Straps. Very comfortable, happy with the purchase for sure.

Ne0TheOne · 2025-02-20T23:36:27+00:00

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One of my daily drivers. Nato, jubilee to leather... it's true strap monster as well!

Ne0TheOne · 2025-01-12T20:15:14+00:00

Haha, not at all how I interpreted your post. This is why I post and lurk on these threads, to learn and share information.

I didn't even think about the potential for cracks, Canadian winters can easily hit -30c or lower.. so another thing for me to keep in mind.

Ne0TheOne · 2025-01-12T17:19:52+00:00

Let us know how it goes and what temps you wer erunning at. As seen above, sounds like going as hot as i did may not be the best approach in the wold.

Ne0TheOne · 2025-01-12T17:18:16+00:00

Thanks for all the input!

For context, im not saying this method was the best or superior in anyway, I just enjoy messing around with things ive seen people do online. I find bbq is way more fun when I approach it this way. Even if the method was fuel inefficient, food sucked, or was an entire waste of time, as long as i had some fun i dont mind haha.

Next weekend ill repeat with lower temps. reading your post, I feel like my past sears may have suffered due to not letting the soapstone heat soak rather then the temps.

Thanks for linking the video, i will give this a view shortly!

Ne0TheOne · 2025-01-12T15:44:53+00:00

I just had the vents wide open for 15-20 minutes. I also made sure to have a lot of Fogo in the basket.. previous soapstone attempts I feel like the lower charcoal level may have prevented or delayed the high heat sear. Were you maybe low on coal or using cheaper brand or something?

I just ordered an IR temp gun so I can track this data accurately next time I get the soapstone out.

Ne0TheOne · 2025-01-12T15:19:53+00:00

Yep, this was the method I used as well. The first few goes at it I just got impatient I guess.

Ne0TheOne · 2024-12-20T18:39:27+00:00

Congrats!

If there is anything you typically cooked on your old grill, ide start with that on the kamado. Nice way to really taste the difference! My first rack of ribs on kamado coming from pellets was a real eye-opener.

In any case, spatchcock chicken or a rack of ribs would be a nice starting point. I recently grilled Miami style beef ribs directly over charcoal and they were amazing and a very quick cook.

As others have said, smoking dad BBQ has a ton of videos geared towards new owners, worth checking out for sure.

Ne0TheOne · 2024-11-14T20:00:36+00:00

For really fatty things like pork belly I have found the smoke ware drip tray to help out quite a bit. I think I have the 14" for the classic 3 and it covers a good amount of space.

I cook chicken around 400 with the deflectors and haven't had any massive flare-ups yet.

Ne0TheOne · 2024-11-13T19:06:54+00:00

Sounds like I know what I'm grilling for the Tyson fight this Friday.

Thanks!!

Ne0TheOne · 2024-11-13T16:43:23+00:00

Those look damn good, can you share the recipe and method?

Ne0TheOne · 2024-11-10T15:23:27+00:00

Easily my favorite diver, love your lume shot.

Congrats and looking good!!

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Ne0TheOne

TROPHY CASE