Tri Tip on a Sunday Afternoon

smoke-inator

Fire Starter

Original poster

May 17, 2013

62

15

Wake Forest, NC

• Jul 14, 2013

• #1

So I had planned on doing PP today but, I fell asleep last night without preparing the shoulder. So, after church, I found a really nice 2.5# er today. (I really needed an excuse to try Bilbo's sauce that I made yesterday)

Trimmed it a bit and a light dusting of last weekends rib rub. On the BGE at 250 deg.

The family likes it a bit more done than I do so, it will be on until it reaches 140 deg.

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• smoke-inator
• Jul 14, 2013

One chunk of mesquite on top of the coals after I had the temp regulated...Loving the TBS!!!

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• smoke-inator
• Jul 14, 2013

More later....

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jul 14, 2013

• #2

It is going to be so good!

Happy smoken.

David

 

smoke-inator

Fire Starter

Original poster

Thread starter

May 17, 2013

62

15

Wake Forest, NC

• Jul 14, 2013

• #3

Pulled it off at 140 wrapped in foil and then fired up the egg with my digiq dx to get it to 450 deg as quick as possible.

Put a 3 1/2 minute sear on both sides, wrapped in foil/towel to rest for 30 minutes.

The IT peaked at 146, just where the wife and kids like it.

Sliced as thin as possible with the old electric knife, diced and slathered on Billbo's sauce with buns and the family loved it.

BBQ beef sammies all around!

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• smoke-inator
• Jul 14, 2013

When slicing, the juice was awesome! the kids devoured it faster than I could plate it...Lucky I saved the rarest cuts for myself!

Have a great weekend

Ron

 

jrod62

Smoking Guru

OTBS Member

Group Lead

Jun 13, 2011

5,010

41

New Athens IL

• Jul 14, 2013

• #4

looks great !!!!!

 

speaks

Fire Starter

Jun 4, 2013

46

10

Lubbock, Texas

• Jul 14, 2013

• #5

That looks awesome. Love smoking tri tips

 

wildbluuu

Newbie

Jun 15, 2013

6

10

North Dakota

• Jul 14, 2013

• #6

I'm sure it tasted as fabulous as it looks. Sweet looking tri-tip.

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,016

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N.E. Oklahoma

• Jul 14, 2013

• #7

That tri-tip looks delicious, Ron!  Nice going!

Red

 

Last edited: Jul 14, 2013

dirtsailor2003

Epic Pitmaster

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Oct 4, 2012

21,947

4,224

Bend Oregon

• Jul 15, 2013

• #8

Great Looking Tri!!!

 

kathrynn

Legendary Pitmaster

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Jun 13, 2012

9,442

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Madison, AL

• Jul 15, 2013

• #9

Goodness!  Looks amazing! 

Kat

 

saguaromike

Newbie

Nov 5, 2012

1

10

Mesa, AZ

• Jul 15, 2013

• #10

Nice looking Tri-Tip.  Waiting on my new Yoder 640 to cook my first Tri-Tip!

 

rory schmer

Newbie

Jul 15, 2013

1

10

• Jul 15, 2013

• #11

Good Work...

 

fyrfyter41

Newbie

Jan 1, 2012

8

10

southern new jersey

• Jul 15, 2013

• #12

nice looking tip brotha. Been wanting to try one myself but a little gun shy never did one before

 

squatch

Meat Mopper

Jul 15, 2013

160

52

Northern California

• Jul 15, 2013

• #13

Look's great! I love a good Tri Tip... Mmmm

 

up in smoke

Smoking Fanatic

OTBS Member

Jul 12, 2006

913

14

Trimble, Alabama on the water at Smith Lake

• Jul 15, 2013

• #14

Lookin mighty tastee Smoke inator!!

 

redwood carlos

Smoking Fanatic

Mar 12, 2013

369

29

Redwood City, Ca

• Jul 16, 2013

• #15

Man another nice tri tip installment. I made 3 Saturday, and was planning on Qview, but it was a long day at the beach, and while cooking I couldn't get that darned beer out of my hand.

fyrfyter41 said:

nice looking tip brotha. Been wanting to try one myself but a little gun shy never did one before

Click to expand...

Not much to it. Just offset cook til 130-140 depending on your preference. You can go straight salt and pepper and you will be eating good. Add a bit of cherry and oak and bam you get that red exterior and no need to sear.

 

dougmays

Master of the Pit

OTBS Member

Nov 18, 2010

2,563

96

Gainesville, FL

• Jul 16, 2013

• #16

gotta love the fact that you can take the meat off to rest and then pump up the volume for a final sear! Looks great!

 

hagisan

Meat Mopper

Jul 5, 2011

180

12

Sacramento

• Jul 21, 2013

• #17

That's a nice looking T-Tip.  The wife and I have done several throughout the years, but that was on the grill until I smoked my first one and I will never grill another one again.

 

scootermagoo

Smoking Fanatic

May 2, 2011

341

24

Algoma, WI

• Jul 22, 2013

• #18

Where can I get me tri-tip in Wisconsin.  I think they grind them into hamburger here.

 

smoke-inator

Fire Starter

Original poster

Thread starter

May 17, 2013

62

15

Wake Forest, NC

• Jul 22, 2013

• #19

ScooterMagoo said:

Where can I get me tri-tip in Wisconsin.  I think they grind them into hamburger here.

Click to expand...

I would say UW Provisions but then I looked at your profile, way too far from Madison.

I've found that any real butcher shop should be able to find them if you order in advance...you may need to commit to buying several at a time. You might have luck asking at the farmers market. Good luck, they are tasty

 

Last edited: Jul 22, 2013

squatch

Meat Mopper

Jul 15, 2013

160

52

Northern California

• Jul 22, 2013

• #20

That's one nice thing about living in California... Tri Tip can be found at pretty much every grocery store, and the cut often goes on sale for around $3.49 - $3.99 a pound!

Best price I have ever found was on my way back from a fishing trip near Reno/Sparks Nevada where a local store had it on sale for $2.99lb... I was still a 3+ hour drive from home, but I couldn't pass up that price so I stopped and bought 6 of them and drove them back home in the ice chest