Tri tip isn't found a lot in the meat markets or supermarkets around here in West Texas, so when I saw some advertised I jumped at the chance to give them a try. I wanted to use the smoke & reverse sear method rather than grilling it. Trimmed off the fat cap, slathered it with olive oil & seasoned it with just good old Montreal seasoning. Got my Old Country Over & Under to 220-250 degree range with post oak for the smoke. It got to an internal temp of 120 degrees in about an hour & a half. Pulled it off the smoke & seared it on the grill where I had some corn on the cob grilling. Let it rest in foil while the corn got butter & table set. Here's the result of my first attempt at smoked Tri Tip:
Last edited:
