I am in the process of doing some tri-tip roasts for the first time today. I got 2 roasts at about 2 to 2.5lbs each from the supermarket. The fat cap was already trimmed off. I used dry rubs on them and put them on the smoker at 225deg. Within an hour they were at 120deg. I thought maybe my Maverick food probe might be off so I used my insta-read and got the same results. So I flipped em over and within another 30 minutes or so they hit 138deg. I pulled them and wrapped em in foil where they sit right now. I will pull from the foil in about an hour to see the results.
Is this unusual? I am not sure if these are smaller than what most people use on the smoker. With them in there what felt like such a short period of time, I feel like they won't soak up a lot of smoke flavor and will likely not have any smoke ring I enjoy seeing. I did cut a small piece off the end of it and it tasted ok and was very moist and tender, so who knows. Maybe I am just used to smoking things for 3-6 hours and not such a short smoke?
I will update this once I pull them from the foil. Wish me luck!
Two tri-tip roasts and trying some posole. I cubed up the loins to put in the posole below and will let that sit in the smoker for another 3 hours.