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Tri tip beef preparation

post #1 of 5
Thread Starter 
I am about to smoke a tri tip and I wanted to know if anyone brined their tri tip prior to smoking. Also if brining is recommended what is the ingredients in the brine.
post #2 of 5

I never brine a tri tip.  Marinate and smoke it....or grill it.  IT of 130F then let rest a half hour covered to bring to 135F then slice against the grain and enjoy!!!!

 

Scott

post #3 of 5
Thread Starter 

Thanks for the tip, Bro

post #4 of 5
Quote:
Originally Posted by PadronMan View Post
 

I never brine a tri tip.  Marinate and smoke it....or grill it.  IT of 130F then let rest a half hour covered to bring to 135F then slice against the grain and enjoy!!!!

 

Scott

yeahthat.gif

 

A bit of Worcestershire, salt pepper, onoin garlic and you're good to go! A mix of Cherry and pecan is a good choice for your wood. I'll be smoking 2 tri-tips this weekend along with Scarbelly wings, ABTS, and Pork shots! 

post #5 of 5
Quote:
Originally Posted by dirtsailor2003 View Post
 

yeahthat.gif

 

A bit of Worcestershire, salt pepper, onoin garlic and you're good to go! A mix of Cherry and pecan is a good choice for your wood. I'll be smoking 2 tri-tips this weekend along with Scarbelly wings, ABTS, and Pork shots! 

 

I will use the thick Worcestershire when marinating tri tips.  SPOG is always a good choice for this cut of meat. 

 

I use Pecan and Cherry as well.  If I want a heavier smoke I will use Hickory

 

Scott

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