Gonna try smoking my first Tri Trip. My plan is to marinade 24hrs in a Whiskey Marinade cover with Jeff's Rub , smoke to Rare , then wrap with more of the marinade at about 200 for 4hrs . Sound Right ?????
Tri Tip ????
- Thread starter paul6
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Nope. Use the KISS method. Keep It Simple Smoker!
Simple rub of SPOG (Salt Pepper Onion Garlic). Marinade in Worchestershire for 4-8 hours first.
Pick a good wood. Cherry, pecan, hickory.
Low and slow works well to get a good smoke. I run my smoker around 180-200 if you can. Pull the tri tip at 130-135 internal temp for a medium rare. That should take about 1 1/2-2 hours tops. Take off smoker wrap in foil and rest for 30-45 mins. Slice across the grain.
At the temps you mentioned and the times you have shoe leather!
Simple rub of SPOG (Salt Pepper Onion Garlic). Marinade in Worchestershire for 4-8 hours first.
Pick a good wood. Cherry, pecan, hickory.
Low and slow works well to get a good smoke. I run my smoker around 180-200 if you can. Pull the tri tip at 130-135 internal temp for a medium rare. That should take about 1 1/2-2 hours tops. Take off smoker wrap in foil and rest for 30-45 mins. Slice across the grain.
At the temps you mentioned and the times you have shoe leather!
I do a reverse sear with tri tip. Smoke it to 135 and then sear it over direct heat for two minutes per side.
jcollins
Smoking Fanatic
I like to smoke mine to a IT of about 120 and then rest for about 30 min then get a real good sear on it.. as far as marinade and rub like said above keep it simple...and for steaks i like a little Montreal's steak and sometimes a little dales or wooshy (i cant spell it) for a marinade.
I follow Bobby Flay's version and have had great success. BTW: agreed, this is steak, grill it! I used the A-Maze-N tube filled with pecan pellets in the corner of the grill, pulled it at 125°. Key was to let is set a min of 15 minutes before slicing into it.
Santa Maria-Style Bbq Tri-Tip
Recipe By: Bobby Flay
Serving Size: 4
Ingredients:
2 tablespoons granulated garlic
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 beef tri-tip, preferably with some fat on one side (about 2 1/2 pounds)
2 cups red oak chips, soaked in water for at least 2 hours, such as Susy Q's Brand
- - -
Directions:
1. In a small bowl, mix the granulated garlic, salt and pepper together and rub all over and into the meat. Let stand 30 minutes at room temperature. <Key point let it sit there.>
2. Prepare a charcoal grill for direct and indirect medium-high heat.
3. Set the tri-tip over direct heat, fat-side up, and sear until nicely browned, about 10 minutes. Flip over and sear other side.Move the tri-tip over the indirect-heat area, cover and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, 20 to 30 minutes.
4. Transfer the meat to a cutting board and let rest at least 15 minutes. Slice the meat across the grain.
Matt
Santa Maria-Style Bbq Tri-Tip
Recipe By: Bobby Flay
Serving Size: 4
Ingredients:
2 tablespoons granulated garlic
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 beef tri-tip, preferably with some fat on one side (about 2 1/2 pounds)
2 cups red oak chips, soaked in water for at least 2 hours, such as Susy Q's Brand
- - -
Directions:
1. In a small bowl, mix the granulated garlic, salt and pepper together and rub all over and into the meat. Let stand 30 minutes at room temperature. <Key point let it sit there.>
2. Prepare a charcoal grill for direct and indirect medium-high heat.
3. Set the tri-tip over direct heat, fat-side up, and sear until nicely browned, about 10 minutes. Flip over and sear other side.Move the tri-tip over the indirect-heat area, cover and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, 20 to 30 minutes.
4. Transfer the meat to a cutting board and let rest at least 15 minutes. Slice the meat across the grain.
Matt
Last edited:
Well I got the Tri Tip today it is just under 3lbs (Pretty Big Steak) I think I will go with a smoke to rare and then give it a good sear. Thanks for the advice !!
ammaturesmoker
Smoking Fanatic
- May 31, 2015
- 641
- 181
Stop stop stop stop stop......first off Bobby Flay would not know a good tri-tip from his ass(my cousin spanked his crew in a tri-tip tournamant).....2nd you are making this way too hard and complex and you will kill the natural flavor this guy brings out. It's already a juicy piece of meat. You are adding way way too much. Also easy on the salt with a tri-tip. Use a pinch of salt and pepper. Lightly hit it with garlic and not garlic salt along with a pinch of paprika. sear both sides for 5 minutes of the flame or on a cast iron pan and then smoke it. For wood, Use oak if you have it is best. It helps bring out great flavor. If you don't have that, use pecan, apple, or cherry. NO MESQUITE!!!!! DO NOT MOP WITH BBQ TYPE SAUCE!!!!! Spritz it a couple of times with either apple or pineapple juice.You need to keep tri-tip simple or it will taste nasty. Do not marinade it.....its not necessary. Tri-tip is best being left alone and simple. Take it from a Santa Maria bbq guy. Its easy to overdue a tri-tip. You will soon find out they do not need much such as in mops and marinades.
It comes down to a one's personal flavor profile and what they like. I'm certain your cousin makes a great tri-tip and no doubt on that day the judges picked his team as the best. That's the way things work. Personally, its just SPG for my version of TT. I will agree however that TT does not need mopping, marinades or over powering smoke. Its a great cut, full of flavor that doesn't need masking.
I'll leave others to pass judgement, regarding Flay's knowledge & expertise.
Last edited:
inkjunkie
Master of the Pit
- Nov 25, 2014
- 2,020
- 50
Surely not rocket science...apply your favorite rub...we use a BGE so we set it up loaded with Mesquite and the plate setter. Grate temperature of 225* and let it ride til whatever internal temp you like. Always chuckle when folks tell you you have to pull it at 135*. Simply put my wife will not eat it. Tried "tricking" her with an Au Jus, didn't work. We pull it off the Egg at 150* or so, let it rest for an hour or so. Slice across the grain. End result is a very moist, flavorful hunk of meat...
jcollins
Smoking Fanatic
I am sorry to hear that.. i was fortunate enough to marry someone that has to have their steak-like meats as rare as i do......
ammaturesmoker
Smoking Fanatic
- May 31, 2015
- 641
- 181
One of the tricks to tri-tip is to let it finish cooking after you pull it from the grill. Let it sit for 10-15 minutes and refrain from cutting into it right away.
Actually tri tip is a roast, but it looks a lot like a steak and is frequently cooked like a steak.
In my area, the tri tip roast is sometimes cut into steaks to sell at a somewhat reasonable steak price.
Good luck and good smoking.
In my area, the tri tip roast is sometimes cut into steaks to sell at a somewhat reasonable steak price.
Good luck and good smoking.
Thank you , to many people think their way is the only way . The whiskey marinade I am using . I have been using for years on Ribeye's but it was intended for Tri Tip . this is my 1st Tri Tip but not my 1st time with the Smoker !
inkjunkie
Master of the Pit
- Nov 25, 2014
- 2,020
- 50
When I smoked our bacon using Maple pellets I had several folks suggest/tell me that Maple was a very bad choice.....it is the best bacon we have ever had. Far to many people flat out refuse to accept there is more than one way to skin a cat.
Thing to remember.....if it's on the internet it MUST be true....
Thing to remember.....if it's on the internet it MUST be true....
Yeah maple and Bacon that sounds Awful.... Just kidding , . I once posted that I was going to Brine my ribs with Garlic and Herb brine people went nuts! For your information it was nothing special ... Live and Learn. I then used Dr. Pepper Cherry as a Marinade Absolutely Delicious ... Live And Learn !
gavin16
Meat Mopper
I have never done tri tip before, but while in college my best friends were from Oregon and California. The Oregon guys liked to marinade the TT in a worcestershire sauce for a couple hours and smoke it on their traeger with hickory pellets. WOW That was good!! My CA friend I believe uses maple syrup? Can't remember his marinade.. but it was also just as amazing. I wish that cut was more easy to find around the Midwest. It was occasionally in some stores in Manhattan. One of the first cuts I plan on buying once I start the next step of my life in finding a job and relocating will be finding and buying that tri tip cut to celebrate. Good luck with yours, will be anxiously awaiting pics!!
What the heck is Tri tip??? I've never seen this cut in my neck of the woods.
Every post I see, people rave about it!!! I want to try some.
Every post I see, people rave about it!!! I want to try some.
gavin16
Meat Mopper
Tri tip is a small triangular cut from the bottom of the sirloin area. It's a very popular west coast cut that I had never heard about until meeting my west coast friends in college. Here is a good link I found that gives some details:
http://chicolockersausage.com/2013/04/04/where-does-steak-come-from-cutting-up-a-beef/
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 55
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 39
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
-
Featured A couple thick strips please!
