How to Smoke Corn Beef on Copperhead 5 Smoker Series
I found a couple of good looking tri-tips at my local grocer and decided to melt them on the new Pit Boss Copperhead 7 Series on it's maiden voyage. Bulky, juicy, delicious and competition worthy!
My Texas style rub didn't let me down either. If you lot don't have the rub due north' sauce, you better go some;-) (Purchase formula here | Purchase bottled rub)
- Prep Time: 10 minutes
- Brine Time: 4 hours
- Melt Time: 2 hours
- Smoker Temp: 240°F
- Meat Finish Temp: 130°F
- Recommended Forest: Maple-Hickory-Ruby-red Blend
- Tri-tip (nearly 2 lbs each)
- Morton'southward (or equivalent) coarse kosher salt
- Jeff's Texas mode rub (Purchase formula here | Purchase bottled rub)
- ane stick (¼ lb) salted existent foam butter, melted
- 2 heaping tablespoonsJeff'due south original rub (Purchase formula here | Purchase bottled rub)
- Foil pan(s)
- "Smoke" thermometer (or like) remote digital meat thermometer
As we've talked about many times earlier, dry brining is a nifty way to add some salt to the within of the meat and this brings out the natural flavor of the meat like nothing else can.
Lay the meat on a cut board.
Sprinkle fibroid kosher salt on the top side of the meat equally shown. Most people recommend i teaspoon per lb of meat merely I usually become by the fashion information technology looks.
Here's a closeup to requite you a ameliorate idea on the coverage..
Place the whole cutting lath in the fridge for virtually two hours. You can also place the meat downward in a foil pan or similar if you prefer.
No need to embrace.
For those new to dry out brining, here's what going to happen in the fridge:
- First the salt will begin to draw some of the meat juice to the surface.
- Those juices will cook the salt and exit a "slurry" pooled on the superlative of the meat.
- The salty liquid will re-absorb into the meat
Over time I have discovered that it'due south pretty much done all it's going to practice in about 2 hours.
And, for steaks, chops, etc. that are thicker than most ¾ to 1-inch, I unremarkably exercise both sides for 2 hours each.
Hither'southward a expect afterwards about 20 minutes..
You can see the liquid that has been drawn out of the meat and the salt is getting real "melty".
At the end of 2 hours, remove the tri-tip from the refrigerator.
Flip the tri-tip over..
..and apply the same common salt coverage to the lesser side.
Place the tri-tip back into the fridge for at to the lowest degree two more hours.
Unlike moisture brining, because the salt is portioned out at a sure coverage, if you need to leave them overnight, information technology's non a problem.
When the dry out brining procedure is over, remove the meat from the fridge and it's ready to proceed.
With the dry brining process finished, it's time to add a little seasoning to the height side of the meat.
You're probably wondering why season it since you added common salt to the inside, cracking question!
The dry brining process does add some common salt to the within of the meat merely it won't be salty and y'all'll want a lilliputian crust on the exterior. This thick piece of meat can handle it well and it only makes information technology ameliorate.
Luckily, my Texas style rub(Purchase formula here | Purchase bottled rub) is non overly salty although it does call for more salt than the original rub and so yous'll want to utilize it a little less liberally.
Ok, let'southward identify some seasoning on the top and rub it all over the top and sides.
I simply added the seasoning to the meat without whatever oil or something to brand information technology "sticky" and aid information technology bind to the meat since the meat was already moist from the brining but if you want to brush on some olive or vegetable oil earlier adding the Texas fashion rub (Purchase formula hither | Purchase bottled rub), information technology won't injure a thing.
Let the meat sit down on the counter while you become get the smoker ready.
You can cook this smoked tri-tip on any smoker every bit long as you tin can maintain virtually 225 to 240°F and provide a lilliputian smoke while it cooks. I opted to take this opportunity to try out my new Pit Boss Copperhead 7 Series vertical pellet smoker.
Set upwards your smoker or cooker for indirect heat and if your smoker uses a water pan, fill up information technology up.
Fix upward whatever smoker you are using for cooking at about 225-240°F and be sure to utilize a remote digital meat thermometer so you'll know exactly when information technology reaches the perfect temperature. I rarely cook without my Thermoworks Fume and/or my Thermapen in hand.. I feel that these tools help me to not only proceed my family and friends safe simply I'm able to cook nutrient to the correct temperature and evangelize it to my guests perfectly washed.
Once your smoker is preheated and gear up to melt, it's time to put the meat on the grate.
Yous can set the tri-tips on a Bradley rack, Weber grill pan or cooling rack or you can place them directly on the smoker grate if y'all prefer.
One time the meat is in the smoker, close the door/hat and let it smoke away.
These tri-tips can dry out during the cooking fourth dimension so I similar to mop them with a butter/rub mixture.
Make the Mop
- 1 stick (¼ lb) of salted foam butter, melted
- ane loving cup of warm water
- 2 heaping tablespoons of Jeff's original rub (Buy formula here | Buy bottled rub)
Mix the ingredients together and keep information technology warm and stir occasionally every bit y'all're using it to keep the ingredients well combined.
Mop the meridian of the tri-tip(due south) every xx-30 minutes while it cooks to go along the meat moist.
This mixture also works well for mopping brisket, pork butts, fish, chicken, almost anything really.
You may desire to drink it but try to resist the urge.. the meat needs it worse than you do;-)
Maintain the temperature throughout the cooking process until the meat reaches an internal temperature of nigh 130°F or medium rare.
I was fortunate enough to get a Pit Boss Copperhead vii Serial smoker and this is really cool since it's 1 of the few vertical pellet smokers available and I was anxious to see how well it performed.
This smoker has intrigued me for a while due to the fact that it has a such a big amount of cooking infinite with vi porcelain coated racks at 14 ten 21 inches each.
And get ready for this.. it holds 60 lbs of pellets and the hopper has a side window that allow'southward yous see how much you lot accept left.
Because of it's vertical layout, it'due south actually easy to make clean from top to lesser if yous're like me and like to go along your smokers spotless.
To help it stay make clean at that place's a large water pan that covers a large area below the grates and if whatsoever grease happens to leak downwards onto the floor of the smoker, there's a drain hole that leads to a removable grease drawer.
In that location'south a lot to beloved about this smoker and I have a feeling yous'll be hearing more about this unit of measurement as the summertime progresses.
Color me impressed and while I can't speak for longevity yet, I'k lovin' it!
When the tri-tip reaches near 130°F internal temperature as measured by a digital remote meat thermometer, remove it from the smoker.
Set information technology on the counter with a piece of foil tented over the superlative.
During the resting period, it will continue to cook for a few minutes and the temperature volition continue to rise for a few more than degrees. This is called carryover cooking and is a practiced reason for removing the meat just shy of where you want information technology to stop upwardly.
As the tri-tip sits there resting, the juices that have moved to the surface of the meat due to all the heat and force per unit area, volition brainstorm to redistribute throughout the piece of meat. Waiting for this to happen will keep a lot of that juice inside of the meat instead of all of it running all over the cut lath.
Subsequently resting, use a very sharp knife to slice the smoked tri-tip into ¼ inch thick pieces against the grain.
Tip: It's a great thought to take notice of the grain direction before calculation the Texas style rub* on to the meat and mark it somehow. I sometimes place a toothpick through the corner of the meat to show where my cuts need to be once information technology's finished cooking.
*(Purchase formula here | Purchase bottled rub)
Once the meat is sliced, serve immediately and enjoy!
✅ My rubs and sauce will exist the best thing you lot've e'er tasted and it's a corking mode to support what nosotros do!
You lot can also order the formulas for my rubs and sauce and make these yourself at abode. Grab those HERE and download immediately.
Smoking Meat: The Essential Guide to Existent Barbecue – The volume is full of recipes and contains tons of helpful data also. Some take even said that "no smoker should be without this book"!
With more than 1000 reviews on Amazon.com and a rating ofiv.vii out of 5 stars, information technology comes highly recommended and is aBestseller in Barbecuing & Grilling books on Amazon.
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Fume, Woods, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page didactics you how to fume meat. What my first book touched on, this second book takes information technology into much greater detail with lots of pictures.
It too includes a complete, step-by-step tutorial for making your ain smoked "streaky" bacon using a 100 year quondam brine recipe.
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Printable Recipe
Texas Style Smoked Tri-tip
Ingredients
- 4 lbs Tri-tip ((about 2 lbs each))
- Morton's ((or equivalent coarse kosher salt))
- Jeff's Texas style rub (((purchase recipes here)))
- Foil pan
- "Fume" thermometer ((or similar remote digital meat thermometer))
Butter and Rub Mop
- 1 stick salted butter ((melted))
- 2 heaping tablespoons Jeff's original rub (((purchase recipes here)))
- 1 loving cup warm water
Instructions
- Lay the tri-tip on a cutting board or in a pan.
- Sprinkle coarse kosher salt onto the meridian of the meat at a coverage of about 1 teaspoon per lb.
- Place the meat in the fridge for 2 hours.
- Flip the meat over and dry brine the bottom side with the aforementioned coverage of fibroid kosher common salt.
- Season the height and sides of the tri-tip with Jeff's Texas style rub (purchase recipes here).
- Set upwardly your smoker for cooking at about 225-240°F using a blend of hickory, maple and apple or any smoking woods you take available.
- Place the tri-tip on the smoker grate.
- Combine butter and rub ingredients and proceed the mop warm stirring occasionally while you use it.
- Mop the meat with this mixture about every xx-30 minutes while it cooks to keep the meat moist.
- Let the meat cook for about ii hours with fume or until it reaches nearly 130°F internal temperature as measured past a digital remote meat thermometer.
- Let the meat residuum under foil for well-nigh 10 to 15 minutes and so piece against the grain at about ¼ inch thick.
xiv Comments
Source: https://www.smoking-meat.com/may-31-2018-texas-style-smoked-tri-tip-in-the-pit-boss-copperhead
I noticed y'all used the wet mop in this recipe but not in the recipe you have for "smoked and seared Tri-tip." If I want to sear it at the end, tin I still use the wet mop? I have not tried it notwithstanding but planning on it this weekend or the side by side. Cheers
Yeah, I don't see why not. That mop is great on almost anything you melt to provide moisture during the cook and flavor during the meal.
Offset we found an amazingly trimmed tri-tip at our local specialty market. So used a technique I saw on Instagram, oil and place rosemary on both sides and wrap tight in plastic wrap. ( I used thyme equally nosotros had some. Could have used both.). Leave in fridge overnight.
Adjacent day remove wrap and herbs. And then follow Jeff's recipe with dry brine and rub. I made the butter sauce but added an ounce of bourbon! Why non? No open bottle of wine notwithstanding that day. Cooked 200-240 until the temp reached 130 degress. Then did a quick reverse sear for two mins a side. And then expert looking, and so allow remainder for 15 mins tented.
My wife said it was the best tri- tip she'd e'er tasted! E'er ! Cheers to Jeff and my Camp Chef Woodwind!
Jeff, hope you accept ameliorate luck with your 7 than I am having with my 3. Bad temp fluctuation,
can't set temp dial more than 200, or it errors out. Can't cook more than200. Do Non recommend buying it
for those looking to purchase…
Melvin, I am sorry you are having upshot with your Pit Boss smoker. I accept had my 7 series for over a year now and no issues so far. I assume you take contacted the company near this? I'd be interested to hear how they handle issues like this.
Jeff, I just purchased the Pit Boss Copperhead three (smaller version of your 7), and I encountered 2 problems my starting time ever smoke on the unit. Wild temp fluctuations ranged 180-325 while set at 225 (75 degrees exterior; smoker in shade, vent 1/8th open) throughout the 7 hour fume. H2o pan was full the entire smoke. Used a dissever, trustworthy thermometer, one in meat and the other at rack level. I besides did not get the fume flavor I thought I would considering the smoke produced. I used Pit Boss' competition blend and put the meat on straight from the fridge. The roast turned out great, and overall I was happy with the result. Any tip on controlling the temp (if I need to worry at all) and getting more smoke flavor?
On your pit boss 7: exercise yous know how turn off the fume after a few hours (say you want to smoke a brisket to 150 then wrap and finish to 200 degrees without smoke)? New to the pit boss and cant find this info. Thanks.
Janet, considering pellet smokers burn 100% forest for rut and smoke, in that location is no mode to artificially "turn off" the smoke. Having said that, in a pellet smoker, more than fume is produced at lower temperatures than at higher temperatures so to reduce the fume, just turn upward the heat. You can also just place the brisket in a large foil pan and move the brisket to the oven to terminate if you do non want to continue adding smoke flavor.
Hi love your original rub, the Texas rub is mode tooo much pepper for me & my wife. For beef I've been using McCormick Grill Mates Montreal Steak Seasoning with very good results. Love all recipes.
The RUBS & SAUCES are all I ever utilize now. I practice Add to the sauce more brn sugar, dearest, molasses, pineapple and marachino cherry juices, of course more rub, and melt down slowly. We like information technology sweet. Caramelized on meat information technology is like candy on the meat. Guffaw if you wish, but, neat recipes are made by experimenting, trial & error.
Game hens, chicken & ribs. All dear it.
I use Camp Chef Woodwinds pellet smoker & sear box.
Before saucing country style ribs, I fume to 25° short of done and so sear both sides, place dorsum in smoker, then sauce one side. When thickens a bit, flip & sauce, plough estrus upwards to 350/400° until caramelized, remove, tent & rest. WOW
I as well utilise my Digital Masterbuilt 30″ smoker. Briskets & such.
Nice smoker (you tin can call that a existent pellet smoker). I volition endeavor your tips out and this recipe existent soon. Thanks Jeff!
Johnny B
Bluntly I normally tin't discover this 'cutting' big enough to bother to smoke. Even at 225F, a 2 pounder is washed in no time and any smoke added only makes the neighbors wonder what'due south cooking today. Merely you're right, it'southward one heck of a piece of meat, and any butcher should take it, at least they practise in Chicago, and often times I have to go to 2 places every bit the first 1 might be sold out.
I was loving the 1 or two page printer friendly versions I could save. What happened?
Troy, can you lot explain further the problem you lot are having? Zippo has changed as far as I know and the "Printable Recipe" is still at the bottom of this mail.