Ok Guys and Ladies, I have cooked a few tri-tips in my time on the BBQ , but now I want to smoke a few. I have the sons T-ball end of the year party this Saturday. I have a few questions about smoking some Tri-tip .
I am going to use a rub, and my plan is to put them on before leaving for his game on Saturday.
Here is the Rub I will be using
I tripled this recipe.
2 Tablespoons Minced Garlic
2 Tablespoons Minced Fresh Rosemary
2 Tablespoons Gound Coriander
1 Tablespoon Sweet Hungarian Paprika
1 Tablespoon Celery Seed
1 Tablespoon Ground
1 Tablespoon Cracked Pepper
1 Tablespoon Kosher Salt
- Would you rub them down tonight(Thursday) or wait and do it on Friday night,
- What temperature would you cook them to considering I am serving a group and won't know their preference.
- I know I know we cook to temperature, but approximately how long will a Tri-tip take in a smoker at 250 deg, as i will also be smoking some chicken with it.
I will also be doing 18 Thigh Leg combos, using slaughter house brine. I will take pictures and post them of the finished product.
Thanks in advance for all replies.