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T.G · 09-08-2010, 11:59 AM

Don't use a wet saw on firebrick, only dry saws or a cold chisel. Then just hit it with the angle grinder to shape it. Refractory firebrick is super soft, that 10k RPM angle grinder will make very quick work of it. If you can't find firebricks, LMK, I'll bring you a few next time I'm down that way.

I agree, not much seasoning is needed for Tri-tip. I've done them with as little as just Lawry's garlic salt (which has parsley in it) and mesquite wood, although I prefer a little bit more spices in there - normally for tri-tip, I only season a few hours before cooking.

Oh, crap, forgot to mention a couple of obvious things (just in case) on the cooking: 125-135 is going to be about medium rare in the thicker parts leaning towards more done in the thinner parts. A little bit over halfway though the cook (about 20 minutes) you would want to rotate and flip the meat because you are cooking in an indirect offset. And I can't believe I forgot to mention that once the meat is at done temp, open all your vents up 100%, get the fire nice and hot and then move the tri-tip to the grate directly over the coals and just stand there, don't even close the lid, and just sear the meat for a few minutes per side.

09-08-2010, 11:59 AM	#1196
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,559 Trading: (37)	Re: What's in your smoker? Don't use a wet saw on firebrick, only dry saws or a cold chisel. Then just hit it with the angle grinder to shape it. Refractory firebrick is super soft, that 10k RPM angle grinder will make very quick work of it. If you can't find firebricks, LMK, I'll bring you a few next time I'm down that way. I agree, not much seasoning is needed for Tri-tip. I've done them with as little as just Lawry's garlic salt (which has parsley in it) and mesquite wood, although I prefer a little bit more spices in there - normally for tri-tip, I only season a few hours before cooking. Oh, crap, forgot to mention a couple of obvious things (just in case) on the cooking: 125-135 is going to be about medium rare in the thicker parts leaning towards more done in the thinner parts. A little bit over halfway though the cook (about 20 minutes) you would want to rotate and flip the meat because you are cooking in an indirect offset. And I can't believe I forgot to mention that once the meat is at done temp, open all your vents up 100%, get the fire nice and hot and then move the tri-tip to the grate directly over the coals and just stand there, don't even close the lid, and just sear the meat for a few minutes per side.