Smoking tri tip

Discussion in 'Beef' started by cconk454, Mar 27, 2008.

  1. cconk454

    cconk454 Fire Starter

    Has anyone tried smoking this cut of meat and if you did how did it come out
     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    first off.........did you try doing a search?
     
  3. walking dude

    walking dude Smoking Guru SMF Premier Member

  4. white cloud

    white cloud Master of the Pit OTBS Member

    I had one but cut it in thirds. I'll have to try a whole one.
     
  5. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I have done a few, i seer it over the fire box graet, then into the smoke chamber till it hit 125*, rest for a bit and slice. i used salt,pepper and a LITTLE rosemary, very good eats
     
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I smoke that cut all the time. I treated it much like other meats, I slather it with mustard and dust with seasoning/rub. Smoke it at 225* till internal temp hits 137-142. I don't add any wood oncwe it hits 110*. too smokey of a taste. Enjoy.
     

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