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"Mocha" Tri-Tip

post #1 of 8
Thread Starter 

I failed to get a before picture of my tri-tip rubbed up and ready for cooking. Anyway, my rub consisted of the following:

 

2 TBS ground coffee

2 TBS cocoa powder

2 TBS. sea salt

1/4 cup packed brown sugar

1/2 tsp. cayenne powder

1/2 tsp. chipotle powder

* enough rub for probably 8lbs of meat

 

Mixed that into a small plastic bag and rolled to remove brown sugar clumps.

 

Coated my tri-tip (approximately 3 lbs) with rub and wrapped tightly with plastic wrap. Placed in fridge for about 24 hours.

 

I heated up my MES30 to 225*, filled the water pan with this mornings leftover coffee and water, added apple and cherry chips and plan to smoke to an IT of 160*.

 

Well, I went against my better judgement and cooked to an IT of 175* since I've read to cook brisket to 180*. It came out a little dry but not terrible. Next time I will cook to an IT of 145*. Lesson learned!

 


Edited by bjustice22 - 12/18/13 at 8:24pm
post #2 of 8
That looks fantastic! I just found a Tri tip here at my local Kroger. I have never seen it here in Ohio before. I plan on trying your rub on it here this weekend. Thanks for sharing!
post #3 of 8
Looks good, maybe a little well dine for some. How was the rub? I used a commercial version...not too bad, but always looking for something better!

I just did a couple and pulled out at 128* then seared them on the grill... looked like this:

null_zps49820c91.jpg

Very tender and moist...full report here:
http://www.smokingmeatforums.com/t/154370/another-tri-tip-on-the-smokin-it-3/0_100#post_1107161
post #4 of 8
Thread Starter 

The rub was good, but I went a little too light on it. I could have used more rub on the meat and less smoke. That's the beauty of keeping a smoking log and the more details put in the better the next time (hopefully).

 

Scottie, let me know how it turns out!

 

Dert, that looks amazing! I definitely over cooked mine. I'll have to keep in mind your idea of searing to finish it!

 

My overdone tri-tip did however make for a delicious sandwich today for lunch!

post #5 of 8
Yikes 175*!!!! Tri tip is a steak that needs to be treated like one! I pull mine at 135* and let rest for 45 minutes before slicing.



post #6 of 8
Thread Starter 
Dirt,
Yeah, I over thought the temp. I was thinking brisket cooks to a high IT maybe the Tri-tip would be similar.... Not so much!

The good news is I have plenty of rub left and will give it another go after Christmas... With my new AMNPS!
post #7 of 8
Quote:
Originally Posted by bjustice22 View Post

Dirt,
Yeah, I over thought the temp. I was thinking brisket cooks to a high IT maybe the Tri-tip would be similar.... Not so much!

The good news is I have plenty of rub left and will give it another go after Christmas... With my new AMNPS!


If you can purchase tri-tip in your area your already ahead of the game.

post #8 of 8

Oh wow! Now THAT sounds out of this world!!!!!!!!!! Cheers! - Leah

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