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Time for smoking 6 tri tips

post #1 of 9
Thread Starter 

New to smoking. Did my first tri tip 2 weeks ago and it came out great. My question is this: we are having a baby shower this Saturday at noon. I am gonna smoke 6 tri tips and am not sure on how long this should take. Should the time for 6 be the same as cooking one or do I need to increase the cooking time? I am using the Master Forge double door smoker. Any help would be greatly appreciated. Mark

post #2 of 9

First of all welcome to SMF! You should go over to the roll call section & introduce yourself to everyone so we can all give you a proper SMF welcome!

As for the tri-tips the cook time will be about the same. Just make sure you spread them out so you don't restrict the air flow.

post #3 of 9

If the sizes of each of the Tri Tips are around the size of your first them the cooking time will be about the same. Your only difference will be when you add all that cold meat to the smoker at the same time. You may want to preheat your smoker a little higher than you did when doing a single Tri Tip.

post #4 of 9
Quote:
Originally Posted by SmokinAl View Post

First of all welcome to SMF! You should go over to the roll call section & introduce yourself to everyone so we can all give you a proper SMF welcome!

As for the tri-tips the cook time will be about the same. Just make sure you spread them out so you don't restrict the air flow.


X2

 

post #5 of 9

I love Tri-tip; some of the best smoked product I've attempted have been tri-tip.

 Combine the tri tip rub ingredients.

 

Season each of the tri tips with salt...kosher if you got it. Use about 2 teaspoons of salt per each roast, one teaspoon per side. Let the roasts sit salted for a few minutes, then season with the tri tip rub. Go ahead and pack all of it on.

 

 Rub tri-tips with following:

 

 TRI TIP RUB INGREDIENTS

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon fresh ground black pepper

2 teaspoons onion powder

2 teaspoons dried oregano

1 teaspoon garlic powder

 

Bring tri-tip to room temp.

 

Traditionally, tri tips are cooked over a fire of red oak, so if you can get red oak, use it for the smoke. Or burn it if you have a wood fired smoker. Use two, maybe three foil packs of wood in your electric smoker or on top of your charcoal, or a couple of fist sized chunks buried in your charcoal.

 

If you can't find red oak, or any oak for that matter, use a little mesquite. Or whatever you got...it'll still taste good!

 

Smoke your tri tips at 225-250ºF for about 2 hours, or until the meat reaches

 

 

Rare

130ºF

Remove at 120-125ºF

Medium Rare

140ºF

Remove at 130-135ºF

Medium

150ºF

Remove at 140-145ºF

Medium Well

160ºF

Remove at 150-155ºF

Well Done

170ºF

Remove at 160-165ºF

 

 

 

Personally, I pull the tri-tip at 128 to 130 degrees, and wrap in foil, then place in dry ice chest for an hour.  To finish off the meat, I sear on blazing hot grill for about 1 minute a side.  Slice across grain….

 

You cant beat this.....

 

 

 

post #6 of 9
remember in the end its better to go by internal temp than time. but welcome to SMF!
post #7 of 9

I'm not far from Torrance, can I be a taste tester? biggrin.gif

post #8 of 9

Hello SparkyPyro

 

You have received great advice from several before me - I do my TriTips with a Java Rub the family loves. 

 

I too am not too far from you if you need a taster - 

post #9 of 9
Quote:
Originally Posted by SmokinAl View Post

First of all welcome to SMF! You should go over to the roll call section & introduce yourself to everyone so we can all give you a proper SMF welcome!

As for the tri-tips the cook time will be about the same. Just make sure you spread them out so you don't restrict the air flow.


  X3

 

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