WHo are We

Carbon County Meats, LLC is a family owned and operated meat processing facility nestled between the Beartooth and the Pryor mountains. Sabina and Shane Giovetti are 5th generation Montanans, working on raising the 6th! Both I, (Sabina) and my husband, Shane, graduated from Red Lodge Highschool, in Red Lodge, MT and now live next to the original Giovetti (Sparr) Homestead outside of Roberts, MT.

We met in early 2014 and started on a journey of dating, marriage, and starting a family. During that time Shane worked in the mining industry, while I worked in banking. Shortly after finding out that our second child was on the way, I stepped back from working out side the home to focus on raising our children and taking care of the homestead. Over the next few years, the we welcomed our 3rd child to the family.

Shortly after the birth of our youngest, Shane was injured in a mining accident. This accident caused irreparable damage to Shane’s lungs. Over the next 2 years, there was a long series of doctors visits, tests, and treatments. All these things only were able to bring Shane back to 70% lung capacity. This severity of damage prevented Shane from being able to return to the mining industry as well as limited his job options for the area.

Such a drastic event, left us looking at what options there were for our family. Many of the options included Shane taking a job that would take him out of state, and working rotations for weeks away from the family.

I had always had an entrepreneur spirit, and even had my own small custom sewing business during my time at home. One of the conversations we kept coming back to was going into business for ourselves. We tossed around a few different ideas with the various skill sets Shane has, equipment operating, to custom mill work and many things in between. However, during this time we also saw a large need for meat processing in our area. We had discussed the limited access to local meat processing in our area, and the difficulties that caused area producers, homesteaders, and farm to table operations. One of the biggest difficulties was the distance required to transport animals in order to have them processed, and the limited spaces there were available to those in the region due to the high demand. We saw this as an opportunity to both help our community as well as an avenue to be able to keep Shane working close to home to provide for our family.

So in the Early Spring of 2021 we set out to go into business for ourselves, and offer Custom Exempt meat processing to the surrounding community. We spent many months looking for property that we would be able to either turn into a meat processing shop, or be able to build one. After what seemed like a long and tedious search we found an open lot in Belfry. In June of 2021 we closed on the property and began the process of applying for permits with the county to begin construction. In August we were able to break ground and begin construction on our

The Ultimate Guide to:

Smoking a Perfect Tri-Tip

Tri-tip is a cut of beef that deserves the spotlight. It's a versatile cut that’s perfect for slow smoking. Whether you're a seasoned BBQ enthusiast or a home cook looking to impress, this recipe will walk you through every step to achieve a perfectly smoked Tri-tip that’s flavorful, tender, and utterly delicious.

Why Choose Tri-Tip for Your Smoker?

Tri-tip, also known as the "triangle roast," comes from the bottom sirloin and is renowned for its rich beefy flavor. While it’s commonly grilled or roasted, smoking this cut enhances its natural flavors by adding a satisfying, smoky depth to the meat. A smoked Tri-tip has a juicy interior with a crusty bark on the outside, making it the ideal choice for a show-stopping BBQ meal.

What You'll Need

Before you begin, gather these essentials for preparing and smoking your Tri-tip:

Ingredients

• Tri-Tip Roast (typically 2-3 pounds)

• Rub of your choice (more on this below)

• Wood Chips (hickory, mesquite, cherry, oak, or pecan)

Equipment

• Smoker or Pellet Grill

• Meat Thermometer

• Aluminum Foil

• TongsStep 1: Preparing the Tri-Tip

The key to a great Tri-tip is a good seasoning and preparation.

1. Trim (if needed): If your Tri-tip comes with a thick fat cap, trim it down to about ¼ inch to allow better smoke penetration.

2. Season Generously: Choose a rub that complements the beef’s natural flavors. Here are a few suggestions:

   • Blackened Seasoning

   • Santa Maria style seasoning

   • Or a mix of your own including, black pepper, onion powder, garlic powder, and salt as well as any other spices that tickle your fancy at the time.

• Rest the Meat: After applying the rub, allow the Tri-tip to sit for 30 minutes to bring it to room temperature. This step ensures even cooking.

Step 2: Preheating the Smoker

For perfect results, preheating your smoker is essential.

1. Set Temperature: Preheat your smoker to 250°F.

2. Add Wood Chips: Select wood chips that match the flavor profile you're aiming for. Here are some examples to try:

   • Hickory

   • Mesquite

   • Cherry

   • Oak

   • Pecan.

• Place on Smoker: Position the Tri-tip directly on the smoker grates, with the fat side up.

1. Close the Lid: Keep the lid closed as much as possible to maintain consistent heat and smoke.

2. Monitor Internal Temperature: Use a meat thermometer to track these internal temperature targets:

   • Rare: 120*

   • Medium: 140*

   • Medium Well: 150*

   • Well:160*

• Tent the Tri -Tip: Remove it from the smoker, wrap it loosely in aluminum foil, and allow it to rest for 10-15 minutes. This step lets the juices redistribute and enhances overall tenderness.

1. Slice Correctly: To prevent chewy bites, always slice tri tip against the grain. Note that the grain changes direction partway through the roast, so adjust your knife angle as needed.

Additional Tips for Smoking Success

• Temperature Matters: Always rely on a meat thermometer to get the perfect doneness. Visual cues can be misleading.

• Experiment with Smoke: Combine different wood chips to create your own unique flavor profile (e.g., cherry and hickory blend).

• Keep the Lid Closed: Resist the urge to frequently lift the smoker lid—it causes temperature fluctuations that can impact cooking.

Why BBQ Enthusiasts Love Smoked Tri-Tip

From its smoky aroma to its buttery texture, Tri-tip is a fantastic centerpiece that suits any occasion—from casual backyard BBQs to sophisticated dinner parties. Smoking this cut elevates it to new levels of flavor, rivaling even the traditional brisket in BBQ culture.

Plus, it’s easy to customize. Change up your seasonings, experiment with sweet or bold woods, or pair with different sides like roasted veggies or classic coleslaw. The possibilities are endless!

Craft Your Perfect BBQ Moment

Now that you’ve mastered the art of smoking Tri-tip, it’s time to fire up the smoker and treat yourself and your guests to a memorable BBQ experience. Whether you’re experimenting with different rubs or wood chip combinations, smoked Tri-tip is sure to impress.

Have your own favorite seasoning blend? Share it in the comments below, or tag us in your photos—we’d love to see how you make this recipe your own!

Happy smoking, and enjoy every bite.

Blog Post Title Three

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.

Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.

Blog Post Title Four

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.

Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.