TRI TIP,,,, in Florida?

Great looking finished product!  Bet there's not a sliver left, lol!  Super Smoke!

Tri Tip are the best.  As far as beef that is all I smoke.  Cooked until  medium rare and so good.  Wonderful with garlic and onion powder, thyme, rosemary, sea salt and a little meat tenderizer.  OH YEAH!!!!  That's what I'm talking about.  Last time we made it we couldn't stop eating it.  Smokin' Vegas.

Only way to store it preserves flavor and moisture.

WOW..................you actually had leftovers?  

I wish I could get Tri-Tip where i live 

Tom C said:

Heck it's only a 6 1/2 hours drive to Orlando, lol.

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 I may have to come have dinner with ya next time you smoke one  

raptor700 said:

WOW..................you actually had leftovers?  

I wish I could get Tri-Tip where i live 

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There should be some Ethnic Butcher/Stores by you...Ask for one of these... 

In much of Europe the tri-tip is usually sliced into steaks. In France the tri-tip is called aiguillette baronne and is left whole as a roast.[sup][3][/sup] In northern Germany, it is called Bürgermeisterstück or Pastorenstück, in Austria Hüferschwanzel, and in southern Germany it is called the same name as the traditional and popular Bavarian and Austrian dish "Tafelspitz", which serves it boiled with horseradish. In Spain, it is often grilled whole and called the "rabillo de cadera". In Central America, this cut is also usually grilled in its entirety, and is known as punta de Solomo, and in South America, it is grilled as part of the Argentine asado and is known as colita de cuadril, in Chile is a popular roast called "punta de picana", in Mexico it is known as picaña, in Colombian cuisine it is a popular cut for grilled steaks and is known as punta de anca, in Venezuela is known as "punta trasera" and in Brazil it is a common cut for the traditional Brazilian churrasco and is known as maminha. It is also popular among Sims [sup][4][/sup] As the meat itself is very lean, it needs to be cooked with the layer of pure fat attached to it.

This cut is very versatile in how it can be prepared. The traditional Santa Maria style of cooking is barbecuing at low heat over a red oak pit but the tri-tip can be slow-smoked, marinated or seasoned with a dry rub. It is cooked over high heat on a grill, on a rotisserie, or in an oven. After cooking, the meat is normally sliced across the grain before serving.[sup][5][/sup]

In the U.S., the tri-tip has the meat-cutting classification NAMP 185D.[sup][1][/sup]
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Lookin great! Tri-tip is a staple in California diet. Too bad they jacked the price up over the last few years.