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Smoked my first Tri Tip

post #1 of 8
Thread Starter 

Yesterday, I smoked my first Tri Tip Sirloin. I marinaded the meat for two days in my home made marinade and put it in the smoker at 250 degrees. When it reached the magic temperature, I removed the meat wrapped it in tin foil packed into towels and placed it in my Playmate cooler for one hour to let it rest.

 

After removing it from the cooler, it was sliced and dinner was served.

 

 

 

 

 

 

 

 

 

 

That is the way we like to serve meat in our family, rare to medium rare. The meat actually had a little touch of sweetness from the 1/2 cup of teriaki that I added to the marinade. After sitting in the refrigerator for two days in a zip lock bag, I did not add salt or pepper to the meat when I put it on the grill. Did not have to. The home made marinade had the usual spices of garlic powder, onion powder, Italian seasoning, chili powder, paprika, and black pepper, dry mustard, and maybe a dash of cumin. I can't remember. Then it had a half cup of Teriaki sauce, 1/2 cup of Worcestershire sauce, and 1/2 cup of olive oil. No salt was added.

 

This was cooked on a Yoder YS 480 pellet smoker.

 

Have a great day!

 

Ed

post #2 of 8

Ed

Looks great. Thanks for sharing.

Happy smoken.

David

post #3 of 8

By the looks of it your probably a now a die hard Tri Tip fan.

post #4 of 8

Excellent looking Tri tip! Its my favorite cut of beef to smoke and why I don't smoke very many briskets anymore!

 

You nailed it!

post #5 of 8

That looks absolutely delicious, Ed!  Very nicely done!

 

Red

post #6 of 8

Looks yummy! That one plate is a serving size for me;  what you gonna eat then?

post #7 of 8

Well played Ed....the TT looks awesome and just perfect for MR lovers. Love that cut...Costco has some great ones if there's one near you.....Willie

post #8 of 8
Quote:
Originally Posted by dirtsailor2003 View Post

Excellent looking Tri tip! Its my favorite cut of beef to smoke and why I don't smoke very many briskets anymore!

You nailed it!

I've come to the same conclusion = I'd rather do TriTip than brisket ...which is a sin for this TX born redneck.

Yours looks awesome. I usially just go with SPOG but I'll have to try your recipe.
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