Tri-tip on the Mini-WSM

dirtsailor2003 · Feb 14, 2013

I just received a hot sheet from our local wholesaler, Cash and Carry. They have Tri-tip on sale for $3.15/#. These come usually two to a cyro-pac and average around 15#. So I am going to pick one up and smoke some tri-tip for dinner Saturday!

I have made quite a few but am always open to new recipes. I will be throwing the tri-tip on the Mini-WSM. Any thoughts on rubs marinades, what say thee???

pgsmoker64 · Feb 14, 2013

I hate to admit this but I have never done a tri-tip and wouldn't know where to start.

So, if you don't mind, I'm going to tag along to see what folks come up with.

My first thought was to treat it like a steak and do a reverse sear after marinating in garlic, EVOO, Worsty, S&P.

Bill

dirtsailor2003 · Feb 14, 2013

PGSmoker64 said:
I hate to admit this but I have never done a tri-tip and wouldn't know where to start.

So, if you don't mind, I'm going to tag along to see what folks come up with.

My first thought was to treat it like a steak and do a reverse sear after marinating in garlic, EVOO, Worsty, S&P.

Bill

If you can do a steak or a brisket you can do tri-tip!!! I've done them super simple SPOG, to elaborate marinades. I've found that I like the simple plan better, and will probably go that route unless someone posts a really interesting idea! This will be my tri on the mini-wsm so It will be a bit of an experiment. I like to take mine to 130-135* IT, we like our steak rare! Tri tip makes great sandwiches too, OMG!!!

rubrchickenhead · Feb 14, 2013

I sure love me some tri-tip, and this marinade has become my favorite for tri-tip:

Red Wine Marinade:

1/2 cup red wine (your favorite)
2 tablespoons red wine vinegar
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 tablespoon dijon mustard
2 teaspoons salt

1 teaspoon garlic powder
1 teaspoon black pepper

Here's a post where I used this recipe and did a reverse-sear:

http://www.smokingmeatforums.com/t/135867/reverse-sear-red-wine-tri-tip

and here's a post where I used this recipe and smoked them the whole time:

http://www.smokingmeatforums.com/t/126959/red-wine-marinated-tri-tips

The only thing I did different between the two is that I use garlic powder if I plan to sear, and use fresh chopped garlic if I plan to smoke the whole time, as the fresh garlic pieces will burn during the sear. Both methods are great, but I lean towards the reverse-sear as being the best.

kathrynn · Feb 14, 2013

Dave just did one last week. Here is his thread.

http://www.smokingmeatforums.com/t/136182/tri-tip-on-the-mini-for-scarbelly

I wanna watch too..wanna do more beef things.

dirtsailor2003 · Feb 14, 2013

RubrChickenHead said:
I sure love me some tri-tip, and this marinade has become my favorite for tri-tip:

Red Wine Marinade:

1/2 cup red wine (your favorite)
2 tablespoons red wine vinegar
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 tablespoon dijon mustard
2 teaspoons salt

1 teaspoon garlic powder
1 teaspoon black pepper

Here's a post where I used this recipe and did a reverse-sear:

http://www.smokingmeatforums.com/t/135867/reverse-sear-red-wine-tri-tip

and here's a post where I used this recipe and smoked them the whole time:

http://www.smokingmeatforums.com/t/126959/red-wine-marinated-tri-tips

The only thing I did different between the two is that I use garlic powder if I plan to sear, and use fresh chopped garlic if I plan to smoke the whole time, as the fresh garlic pieces will burn during the sear. Both methods are great, but I lean towards the reverse-sear as being the best.

I don't have a favorite wine, but I do have a huge list of favorite beers. I was kind of thinking that Deschutes Black Butte Porter, or Cascade Lakes Monkey Face might be a good contender for a marinade base...

dirtsailor2003 · Feb 14, 2013

KathrynN said:
Dave just did one last week. Here is his thread.

http://www.smokingmeatforums.com/t/136182/tri-tip-on-the-mini-for-scarbelly

I wanna watch too..wanna do more beef things.

That's the thread that got me thinking about tri-tip. I've been salivating ever since he posted it!!

rbranstner · Feb 14, 2013

I just keep my Tri Tip simple. Salt, garlic & onion powder, pepper and Canadian steak seasoning. I'm making one tonight and I'm pumped to try Tatonka Dust on it as I love that stuff on beef and haven't ever had it on a Tri Tip.

dirtsailor2003 · Feb 14, 2013

rbranstner said:
I just keep my Tri Tip simple. Salt, garlic & onion powder, pepper and Canadian steak seasoning. I'm making one tonight and I'm pumped to try Tatonka Dust on it as I love that stuff on beef and haven't ever had it on a Tri Tip.

I normally do too! I haven't tried Tatonka Dust yet, but I bet it'd be good if it's good on steak!

dirtsailor2003 · Feb 17, 2013

Okay so the final results are in!!! I marinated the tri-tip in Worcestershire sauce, dusted with sea salt, cracked black pepper, garlic and Adobo seasoning. Cooked on the mini-WSM to an IT of 135*, pulled and foiled to rest for 45 minutes then sliced and served! Fantastic!! Having leftovers for dinner tonight with hatch chile, smoked cheddar twice baked potatoes!!

8482937048_e4a955150d_o.jpg

dirtsailor2003
Feb 17, 2013

20# of tri-tip @ $3.15/#

8481847525_0ca844e460_o.jpg

dirtsailor2003
Feb 17, 2013

5 tips in the pack, 4 I vac-packed and froze for another day!

8482939640_ae0ba3799b_o.jpg

dirtsailor2003
Feb 17, 2013

Seasoned and bathing in Worcestershire sauce!

8481852833_569e86afb4_o.jpg

dirtsailor2003
Feb 17, 2013

Firing up the MINI!

8482947756_709eb03028_o.jpg

dirtsailor2003
Feb 17, 2013

Ready to pull and foil @ 135* IT. I cooked it with the fat cap up, no trim.

Sliced!

8482946436_6ab8db001a_o.jpg

dirtsailor2003
Feb 17, 2013

I make large batches of twice bakers and vac pac individual halves to freeze and make later. makes for a quick meal or snack!

mdboatbum · Feb 17, 2013

Looks great! Making me feel guilty for neglecting my mini so much lately.

dirtsailor2003 · Feb 17, 2013

I may have to start neglecting mine the cost of charcoal is killing me! Gonna have to start using my GOSM more. Get way more smokes out of 5 gallons of propane!

michael ark · Feb 17, 2013

I hear you on costs $6 for 10# of ozark oak lump here. I can get my 20# exchanged at acadmey for $16 with tax.

michael ark · Feb 17, 2013

Loks great! I have only found one tri tip in ar. It is a good cut.I hear you on costs $6 for 10# of ozark oak lump here. I can get my 20# exchanged at acadmey for $16 with tax.

dirtsailor2003 · Feb 18, 2013

Tri-tip is one of our favorites! Last night we made the executive decision to make french dips out of some of the left overs. Sauteed some onion, hatch chiles, mushrooms, and garlic. Toasted some big ol french rolls. Sliced up some tomato, and extra thin slices of tri-tip! Served with a green salad and the twice baked, smoked cheddar and hatch chile taters!!

kathrynn · Feb 18, 2013

Tri tip looked great! Going to put that on my list to do! Thank you for sharing!

JckDanls 07 · Feb 18, 2013

dirtsailor2003 said:
I may have to start neglecting mine the cost of charcoal is killing me! Gonna have to start using my GOSM more. Get way more smokes out of 5 gallons of propane!

Are you kidding me... I only use about 1/4 of a load for a 4-5 hr smoke....

dirtsailor2003 · Feb 18, 2013

JckDanls 07 said:
Are you kidding me... I only use about 1/4 of a load for a 4-5 hr smoke....

Well up here in 20*-40* degree weather it takes 1/4-1/2 a load in the mini to just get up to cooking temp! Then the other 1/2- 3/4 load to maintain the temp for 4-5 hours. The longest smoke I have been able to get out of the smoker at a consistent 250* has been 4 hours. Lot different smoking in cold temps versus Florida weather!!!

So tri-tip day It took 45 minutes to get the smoker to 300*, (I always take it up 50*+ before putting the meat on knowing that it will drop at least that). Put the meat on it dropped to 230*, took another 40 minutes to climb back up to 250* (temp outside was 40*, heavy wind). When I pulled the meat 2 hours later there wasn't much lump left, and that was a full load in the mini. So I guess that's a 4 hour total smoker run time on a full load of lump. I do know that from past experience it will get better once things warm up. So no I'm not kidding anyone...

californiadan · Feb 18, 2013

Tri tip is a staple where I'm from, and Santa Maria is considered to be Mecca for tri tip. Search Santa Maria tri tip for simple but very good rubs and marinades. Believe it or not I can get a tri tip a lot easier than a brisket here.

dirtsailor2003 · Feb 18, 2013

CaliforniaDan said:
Tri tip is a staple where I'm from, and Santa Maria is considered to be Mecca for tri tip. Search Santa Maria tri tip for simple but very good rubs and marinades. Believe it or not I can get a tri tip a lot easier than a brisket here.

Thanks for the tip on the tip! Yeah never a problem getting tri-tip here, or brisket. The Pacific Northwest has it all!!! Here in Bend we're a Mecca for Micro Brew!!! Which goes great with tri-tip!

Tri-tip on the Mini-WSM

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