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Suggestions for First Tri-Tip - Page 2

post #21 of 32
Quote:
Originally Posted by rabbithutch View Post

Thanks for all your advice!

I smoked the tri-tip, but it was not a complete success. First of all, I got too rushed to do any Qview. Pass the spittoon and I'll polish it up.

I let the meat sit in a marinade for 48 hours. That was a bit too long. I'll know better next time. In fact, I knew better this time; I just couldn't smoke the roast when I had planned to do it.

The mini-WSM got a bit hot on me. I haven't used it in a while and lost my touch with temp control. It spiked up to about 275° and I had a devil of a time getting it lower. I think I might need to calibrate the Maverick too. There was a bit of disparity between its reading and the through-the-top thermo I installed.

I also suspect the Mav because it was showing an internal temp of 135° when I intended only to take it to 125° because I like my beef rare. It took only about an hour to reach that temp on a 2 lb. roast. Turns out it was very rare - but damned tasty!!!!

I got the same reading with a quick read temp; but I'm certain it was not that high. Hmmm? Something else to work on.

I read the meat grain and all the advice on slicing the tri-tip. I followed the advice and what the grain told me and sliced it as you suggested. It came out tender and very well flavored. The long marinade caused it to be a bit salty (I used some Kikkoman soy sauce in the marinade and it sat too long).

Again, thank you for the advice. I'm going to try to find a tri-tip a bit larger soon and get back up on this horse.

bluesbros.gif

I did a tri tip today and the thermo said 135 but when i pulled it and did the foil tent it was still very rare.  I ended up putting it back on the uds until @ 145.  Everything else went well. 

post #22 of 32
Quote:
Originally Posted by REDWOOD CARLOS View Post
 

Here is my best slicing diagram.

700

 

I cook these on my weber with one charcoal separator filled just even with the top. I marinade in kikkoman terriyaki and crushed garlic. Then cook with cherry and oak. 25 mins before ready I paint on a mustard sauce and let that glaze. Rest and cut great stuff.

 

 

 

Awesome illustration! Smoking one today and this will come in handy. 

post #23 of 32
Quote:
Originally Posted by MotoChief View Post
 

 

 

 

Awesome illustration! Smoking one today and this will come in handy. 

Post up some pics. I always forget/am too lazy to get pics of the entire process. I may need to do a mash up of the process I use one day.

 

Here is what mine look like before I put my mustard sauce on.

 

post #24 of 32

I also like to smoke them at bit until about 120f, at low temp. Pull them off, open the vents till it gets to about 600f, and do a quick sear on both sides, for a nice little crusty bark. Probably a little more work than necessary, but my wife thinks I'm a King. lol  My favorite rub at this point is thick Lea Perrins, Coarse salt, and Coarse Pepper. At least I keep that part simple.

 

Brian

post #25 of 32

Today'y Tri-Tip

 

Horizontal Offset Smoker

Rubbed the night before with SPOG

Apple and Hickory wood

Smoked @ 250 for about 3 hours 

Pulled at an IT of 137

Wrapped in foil and rested in cooler for 45 minutes

Served with Sauteed Asparagus, Roasted Potatoes and Onions 

 

 

post #26 of 32
Thread Starter 
Beautiful job, motochef!
bluesbros.gif
post #27 of 32
I am trying to figure out how to ask questions on discussions
post #28 of 32
Quote:
Originally Posted by Tbarker46 View Post

I am trying to figure out how to ask questions on discussions
just ask my man.
post #29 of 32
At what IT would you take Tri-tip off if your looking for Med?
post #30 of 32
Quote:
Originally Posted by blackzebra View Post

At what IT would you take Tri-tip off if your looking for Med?

135 will give you a well cooked tri-tip that is not too bloody. I go for 130-135. Then foil for 15 minutes or more.

post #31 of 32
I love to pull my Tri tip just like a pork shoulder. It's amazing on rolls with a little sauce
post #32 of 32

smoked over mesquite 3.4 hours at about 225' 30% humidity,  was marinated about 30 hours,

everyone really liked it.

 

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