HAPPY HAPPY HAPPY MY OWN EGG

milesofsmiles

Got my own med. yesterday. Doing two tri-tips as I type. 250 dome on a raised grid ...direct... With D P cow lickin on one and local rub on the other. Hickory smoke ( don't get that in your eyes ) My info from the forum says 250 dome till 125 internal... I'am thinking maybe 130-135- foil...towell....cooler till we are ready to eat. Slice thin with sides . Any suggestions??? So glad I don't have to share the large with S-I-L. any more. Miles out.

Austin Smoker

Congrat miles of !!

Lots of folks on here will do Tri-tip at a higher temp to get a good sear on the outside. Internal temps will depend on what you desire for doneness. 130 - 135 will get you right between rare and medium rare. Mmmmm...

lowercasebill

here you go and resting in the cooler worked for me

http://www.greeneggers.net/index.php?option=com_simpleboard&func=view&id=428691&catid=1

BENTE

Congrats to you!!!!!!!!!!!!!!!!!11 so happy for you.. now able to do what you want... i know you sell them so you are now an even happier salesman.... which equates to more sales... see better for the whole eggin community :silly:


pull those tri tips a little sooner than later if you are going to put them in a cooler or you will overcook them in the cooler

milesofsmiles

Thanks to the TALL one...I'll pull at 125 . Ok????. Beers and cocktails To ya. Kiss the baby fo me. Miles

milesofsmiles

Thanks gang. I'am sorta lo n slo. also , thin fat cap up. I think maybe is ok. Miles. Kinda like y'all eggers. Keep acookin.

Grandpas Grub

Ah, surves you right!!! Congratulations and good cookin.

GG

Michael B

A store full of Eggs and you can just NOW call one your own?!
Something is definately wrong there.
Oh well.
Congratulations to the new family member. I'm sure you've found a good home.