Originally Posted by ibbq
I read your post and saw your pics I hope you can help me out? I have a simple 3 burner gas grill and I want to try smoking my tri tip. And advise and tip would help a lot
I sure can since that is what I have been doing up until now. If they are not trimmed, trim the thick layer of fat off the bottom. Don't throw it away...save it for later. I use salt, pepper, onion flakes, garlic salt (SPOG) and shake it all over every inch of the meat. It doesn't have to be thick. Morton's Nature Seasonings is a good pre-mixed selection.
Start with two burners on high and put the tri in for 5 minutes on both sides. Turn all but one burner off and put the meat on the grill without the burner on under it (indirect heat). If you are using smoking chips keep them on the lit burner. Turn the meat over every 10 minutes and start monitoring the internal temp after about 45 minutes. After about 30-45 minutes use that fat you saved from earlier and cut it into strips. Lay it on top of the meat and let it melt into the tri, keeping it moist. As you flip them, transfer the fat to the top of the meat,
If you like them rare to medium take them off at about 145*. It will still be tender if a little over done. Cut them across the grain and enjoy.