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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 ?

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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....

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Gents to say I’m excited is an understatement I’ve just sold my old ProQ smoker on eBay and it surprised me how much I got for it so I took the plunge and have upped my game to an American Pit Boss Au

Buddy did a little BBQ for mother's day  

Was nearly 9 hours in the end , melt in your mouth 

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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 

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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 ?

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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 ?

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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. ?

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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....

IMG_20220527_131032983_HDR.jpg

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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....

IMG_20220527_131032983_HDR.jpg

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.

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