I decided to smoke a couple tri tips today and I must say, they were as good as I have ever had and I have had plenty of good tri tip!
I sprinkled them with sea salt and crushed black pepper followed by a little bit of Montreal Steak Seasoning. I then put them in the fridge for a couple hours. At noon, I set the tri tips on the counter for a couple hours to come up to room temp. At 2 I fired up the smoker to 170 with a mix of oak and hickory pellets. The tri tip went on a 2:30 for an hour at 170. I then raised the temp to 220 and let it go until the internal meat temps hit 135*. I then sliced some french bread sandwich roles, buttered them up and gave them a good sprinkling of garlic powder followed by Parmesan cheese. After that, into the broiler oven for about 4 minutes until golden brown. I also reheated some dutches wicked beans on the smoker that I made last week. I let the tri tips cool in foil wrapped in towels for about an hour. One half of one of the tri tips was run through my meat slicer for sandwiches while the rest of the tri tip and the second one were cut up into thicker pieces for those that didn't want sandwiches. Everybody was very pleased with the results. Even I impressed myself. The meat was extremely tender and very juicy and flavorful.
The lighting does not do these pics justice but I hope you enjoy!
Ready for the smoker.
Fresh on the smoker.
Some nice color there!
I was very pleased with what 3 hours on a pellet grill could do for a smoke ring! It't not as rare as it looks but it was a very very nice pink color that was perfectly even through the entire trip tip!