Quote:
Originally Posted by 357
I chipped in on a half cow recently and specifically asked the butcher for tri-tip. It's still in the freezer. I will use the above post as a guide for when I'm ready to take that leap.
I have a turkey that's been in brine since last night. When I get home it'll be spatchcocked, dried, rubbed with olive oil and my homemade poultry rub (above and beneath the skin) and put into the fridge until tomorrow. Then it'll get smoked in my UDS and lastly broiled in the oven to crisp up the skin. I'll try to get some pics along the way.
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Just make sure you keep an eye on the internal temp and you will be fine. Mine only took about 50 minutes to reach 130 and I pulled it out around 132 and let it rise to 135 while it rested. Also make sure you slice against the grain. Otherwise you will have very chewy meat. Also trim most of the fat off. Since it's a quick smoke you won't be rendering the fat like you do with long smokes like brisket for example.