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Sunday Tri Tip

post #1 of 13
Thread Starter 
Haven't smoked anything in a couple of weeks so I decided on my go to meat! A little bit of my Santa Maria style rub, Masterbuilt cruising at 230* F with some RO lump and oak chunks for smoke. 2 hours later, IT to 135* and onto the grill for a sear.



Sliced up and ready to plate with some sweet potatoes and veggies.
post #2 of 13
Looks great! Just a nice looking piece of meat!
post #3 of 13
Cooked to perfection...
post #4 of 13

That meat looks great!

 

I would have guessed it was at 120 or less?  Must have been a really hot and fast reverse sear.

 

Good luck and good smoking.

post #5 of 13
Thread Starter 
Was a little more on the rare side, but I trust my Maverick. Seared for just a couple minutes per side, guessing my grill was around 400* F. Excellent flavor, really like tri tip!
post #6 of 13

Yep.

 

Not the most tender cut, but hard to beat for that full beef flavor!

 

Good luck and good smoking.

post #7 of 13

Perfection! I adore Tri Tips.  Wish I could get some RO up here to do it authentically, I'll just have to eat it vicariously thru your post!!!

 

Happy smokin-

post #8 of 13

Actually, it was originally grilled over "Red Oak" coals.

 

I have been told that the oak around Santa Maria is not a true "Red Oak", but a type of coastal oak, tho.

 

But, who knows?  Even the tradition that was passed down might be lacking in historical fact?

 

Good luck and good smoking.

post #9 of 13
Tasty looking tri tip! My favorite cut to smoke! That's what mine looks like at 130-135 too. And I know my therm is spot on.
post #10 of 13

I love the colour of this tri tip. You can tell it would be soooo juicy. Well done, Sir!

 

Disco

post #11 of 13

To clarify?

 

I meant that it looked more like 120 or less BEFORE the reverse sear?  Rather than 135 BEFORE the reverse sear?

 

The meat on the plate looks to be near perfection in my book!

 

Good luck and good smoking.

post #12 of 13
Thread Starter 
Thanks Disco! And Venture, true the authentic tri tip is grilled over red oak coals. Can't do that on my gas grill, so the closest I can get is smoking it.
post #13 of 13

And where are the Biscuits for soaking up all that beautiful juice:icon_question:

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