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Pernil style Tri-tip, Heck Yeah!! Q-view!!! The grand Finale!!!

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dirtsailor2003

dirtsailor2003

Epic Pitmaster
Original poster
OTBS Member
Oct 4, 2012
21,947
4,224
Bend Oregon
This weekend I Have to go to the Coast and I Have to go fishing! I also Have to smoke something for dinner Saturday night. I had planned on doing a pernil style pork butt this weekend, but with traveling and the fishing trip it doesn't leave anytime for that. I know that there will be enough time to smoke a tri-tip Saturday after the fishing trip. I have seen a pernil type marinade used on flank steak. Hmmm, any thoughts?
 
That was my thought.  I just hope that the citrus isn't to overpowering. I'm going to give it a go and probably serve it very similar to fajitas, just not sizzling!
 
Oh man I hate when I have to go fishing.
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I feel for you. Not!

I'll be watch this thread to see what you come up with.
 
Fishing- It's terrible but somebody has to do it!!!

I think that I will make up the paste of garlic and all the spices and rub that on the morning of the fishing trip. Then when I get back in and I am warming up the mini-wsm I will add the citrus to the mix. I don't want the citrus to cook the beef too much.
 
I have to prep everything before I leave, and here's what's going to be smoked on Saturday.

Garlic, Cilantro, Jalapenos, some other spices and of course the Tri-tip!!

I did trim a bit of fat, and scored both sides ala Pork Butt Pernil.

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My Sous Chef was in charge of chopping and slicing (bucket to the left is for compost.

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He picked the worst knife, but at 6 at least he knows where his fingers belong!

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 My Sous chef almost made me forget the pre-chopped picture!

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Last edited:
Good chance Viking queen and I will be running out of Depoe with my $150 wood boat Sunday AM, Coast Guard permitting. Freezer is thin on Ling & Dungeness and bait freezer is overflowing with crab bait. I'll be on ch 80 outbound then on 16 while bobbing around somewhere around government point, give a holler and easy on the wake when you try and sneak up on us checking our secret fishing hole
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What time is Pernil dinner, looks yummy !!

JetMan<<<
 
I'm not sure if we'll be fishing Sunday or not. Saturday is a full boat charter to Pacific City! I'll keep my eyes open for you Sunday. I'll be camping out on the Tacklebuster!
 
Dirtsailor, would you mind sharing the recipe for whatever you rubbed on that tri tip? Tri tip is not something that they do here.  I came to Mississippi after living in Colorado for 30 years and I finally found a butcher who knew what a tri tip was and he is willing to have a couple for me next Saturday.  I would like to try one the way you are doing it.  I certainly don't want to interupt any fishing time but if you can squeeze it in and don't mind, I would love to know just how you did this one.  Thanks.............
 
Looks good dirtsailor. Love putting the kids to work and it's the kinda stuff they'll remember forever. My 3 year old daughter is in charge of brushing hot sauce on chicken wings everytime I do them. She says it's like painting! lol

The scoring on that meat looks nice and deep. Let us know if you can detect a noticeable increase in tasting the rub and smoke. Nice job so far!
 
Tarbaby said:
Dirtsailor, would you mind sharing the recipe for whatever you rubbed on that tri tip? Tri tip is not something that they do here.  I came to Mississippi after living in Colorado for 30 years and I finally found a butcher who knew what a tri tip was and he is willing to have a couple for me next Saturday.  I would like to try one the way you are doing it.  I certainly don't want to interupt any fishing time but if you can squeeze it in and don't mind, I would love to know just how you did this one.  Thanks.............
Click to expand...
Pretty simple. Bunch of garlic, cilantro, 6 jalapenos, juice from two limes and one sour orange (I don't think they sell oranges that aren't sour in my neck of the woods). salt, pepper, cummin. Chopped it all up, then blended it up in the blender a bit, still chunky. Spread it on the bottom of the marinator lay the tri-tip in there then cover the tri-tip with the rest. We are going to serve this like carne asada tacos!
 
OKay, so the final results are here! The tri-tip turned out great, however I was hoping for more flavor from the marinade, I guess more than the two days might be needed for beef. Needless to say it still was a great chunk of beef! I had a short window of time to get the tip done, so I ran the smoker at 300*. I used mesquite lump, cherry wood and Kingsford Briquettes. I put the tip on right around 4:30 and we hit an it of 135* just before 6:00. Foiled for 30 minutes and sliced!

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My Cousin and I tending to the fire. Just dumped the coals from the chimney starter. I've decided that I am going to build a basket to help contain the charcoal.

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Cruising along at 300* with TBS. Had to improvise and use the Chimney to hold the therm.

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Here it is after its foil rest, ready to slice

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Sliced!!! Yumm!!!  
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Pernil is the correct spelling.

I wish I would have got more flavor from the marinade though. I did scrape the bulk of it off. I was afraid that at the higher temp smoke it would char to much. I would have thought the deep scoring would have let more flavor in.
 
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