3rd smoke ever...1st tri-tip

kranders

Fire Starter

Original poster

Jul 7, 2013

55

11

Santa Maria, on the Central Coast of California

• Jul 27, 2013

• #1

Being from Santa Maria, CA (home to Tri-tip grilling known locally as "Santa Maria Style BBQ) I have grilled many Tri's indirectly on a gas grill. The locals say it isn't proper since it's not over Red Oak coals on high heat.

I'll try to post some pictures

A little SPOG is all it needs

Tri pre.JPG

• kranders
• Jul 27, 2013

In my new (first) smoker

tri 4.JPG

• kranders
• Jul 27, 2013

I.T. of 140*

tri ready.JPG

• kranders
• Jul 27, 2013

Wrapping and into the cooler.

tri first.JPG

• kranders
• Jul 27, 2013

Company's coming in 2 hours. I hope that's not too long.

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jul 27, 2013

• #2

Looks great! It may not be traditional but that's how I do all my tri tips and they are. As good if not better than the ones I've had in Santa Maria!

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Jul 27, 2013

• #3

Yummm....show sliced q-view if you get a chance.

Kat

 

ibbq

Newbie

Jul 27, 2013

3

10

• Jul 27, 2013

• #4

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

 

kranders

Fire Starter

Original poster

Thread starter

Jul 7, 2013

55

11

Santa Maria, on the Central Coast of California

• Jul 28, 2013

• #5

Here's the sliced q-view. The tri's were in the cooler for 2 hours and the IT went up to 146, they were 130 when carved:

First one:

tri carve 1.JPG

• kranders
• Jul 28, 2013

And the second:

tri carve 2.JPG

• kranders
• Jul 28, 2013

Just the way we like them...medium rare. They were the best I've ever had. A great smoky flavor.

 

kranders

Fire Starter

Original poster

Thread starter

Jul 7, 2013

55

11

Santa Maria, on the Central Coast of California

• Jul 28, 2013

• #6

ibbq said:

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

Click to expand...

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.

 

ibbq

Newbie

Jul 27, 2013

3

10

• Jul 28, 2013

• #7

Thank you so much for the help. Tomorrow is bbq Sunday and its my 1st attempt at smoking tri-tip.

 

tatuajevi

Fire Starter

Apr 24, 2013

74

13

Detroit, MI

• Jul 28, 2013

• #8

Just a small correction, but taking beef off at 145 is going to give you medium-well temperatures (as you said, a little over done). The meat is going to continue to cook slightly and the internal temperature is going to continue to rise a bit. Generally, people will pull their meat 5-10 degrees early. A rough idea for internal temperatre ranges of beef AFTER resting looks like this:
125 -rare
135 - Medium Rare
145 - Medium
155 - medium well
165 - well done

 

tonybel

Smoking Fanatic

Jul 25, 2013

329

18

San Berdoo CA

• Jul 28, 2013

• #9

Nice job!

 

ibbq

Newbie

Jul 27, 2013

3

10

• Jul 28, 2013

• #10

Thanx kranders and tonybel for the tri-tip advise. In a few the tip is going on the grill