Smoke a Tri Tip steak...not a roast...

Discussion in 'Beef' started by inkjunkie, Jan 13, 2015.

  1. inkjunkie

    inkjunkie Master of the Pit

    Been wondering about this. We get Tri Tip steaks from Costco. Pretty much the only steak that the Boss will eat, she does not like thicker cuts of meat. Can a Tri Tip steak be smoked??
  2. Of course It can!. Smoking is indirect heat-not like bbq'ing. I have smoked many a steak. I love to use mesquite on mine(matter of preference)

    Just keep an eye on it and go low and slow! I've seen a ton of threads on here about tri-tip, try a search!!!

    Hope I was at least a little help.
  3. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Love smoked tri tip.  First time I smoked a whole tri tip roast my wife said "THIS is the way to cook tri tips!"  Smoke it at a low chamber temp of 200-225F or so to maximize the time exposed to smoke.  Take it to an IT of 120F then do a reverse sear for just a couple minutes a side over high heat on the gas or charcoal grill to give it some color, otherwise it looks pretty greyish.  Do the tri tip steaks they sell the same way. 
  4. I prefer a reverse sear on them. Very low for a long time then screaming hot.

    Happy smoken.

  5. inkjunkie

    inkjunkie Master of the Pit

    Did a quick search prior to asking. Perhaps it was my wording but the first 12 hits were about trip tip roasts, none were about an actual steak itself.
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sure you can!!

    No Tri Tips around here, but if I can smoke a 1" to 1.5" Ribeye, you can smoke a Tri Tip Steak.

    Smoke Low & Slow for an hour or two. Then onto my hot Weber "Q".

    I don't do it often, because Mrs Bear doesn't want hers smoked, and it's a PITA to get them both to finish Med-Rare together.

  7. inkjunkie

    inkjunkie Master of the Pit

    Mrs. Inkjunkie wants hers a horrid shade of grey. Last ones we done on the BGE were about 2" thick or so I guess. Hers had a 15 minute (7.5 each side) head start. Was on for a total of 30 minutes. I normally tell if hers is done by poking it, if no juice comes out of it we are good to go. I have tried to get her to change but one would have better luck digging a grave with a teaspoon. Pains me to cook meat the way she likes it lol.
  8. b-one

    b-one Smoking Guru OTBS Member

    Sounds best to not let her cook the meats! My dad only likes well done we try to not let him cook as I don't want to eat charcoal!
  9. inkjunkie

    inkjunkie Master of the Pit

    If it is not a nasty looking shade of grey she won't touch it.
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    The reverse sear is a great method to use on tri tip steaks, or roasts. keep your pit temp down low 150°-180° smoke until rare, then sear. Cherry and or a 50/50 mix of cherry and pecan are really nice. Good simple rub of SPOG and you're good to go!
  11. jarjarchef

    jarjarchef Master of the Pit OTBS Member

  12. They are the same thing. Usually around 2-3.5 lbs. Search for fast eddy tri tip on you tube for a great guide.

    It is for his grill/smoker but you can do it with any smoker and a grill.
  13. inkjunkie

    inkjunkie Master of the Pit

    Thanks for the link...oddly one night when I couldn't sleep I stumbled upon that thread but forgot to subscribe to it.

    Will be on YouTube shortly, Thanks
  14. tzem143

    tzem143 Newbie

    My favorite thing to smoke. A little Santa Maria rub and I smoke with Mesquite until IT of 130. I know a lot pull at 120-125 but I have found 130 is perfect for me. I wrap and let sit in cooler for 15-20 min and cut thin. Better then any fillet I have ever had.

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