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Tri tip in the cold weather...

post #1 of 15
Thread Starter 
Well, I defrosted a tri tip and since smoked on my weber is my favorite way to prepare it, I will brave the unseasonably cold weather. Here she is, about 1.75 pounds:



And with a coating of Worcester and my new favorite seasoning blend:




Game plan is to cook on the weber indirect at about 350 until it reaches about 110-115 and then reverse sear it until it gets to about 125 at the thickest point. That way I get some rare for myself and some medium rare for my wife and daughter. Going to use some mesquite and cherry. I'll be back!
Edited by worktogthr - 11/19/14 at 2:16pm
post #2 of 15

We'll be here watching... Coffee.gif

post #3 of 15
Ewwwwwheee. Can't wait to see this.
post #4 of 15

I will be cooking with ya in the cold.

 

:beercheer:

post #5 of 15
Thread Starter 
Well, cooked fast, maybe 35 minutes because the temps were running high and it was a thin piece. Pulled at 125.

Foil, towel, coolered it until dinner time.
post #6 of 15
Alright, let's see that thing sliced up!
post #7 of 15
Thread Starter 
Well here it is after a nap in the cooler...


And all that lovely juice...


The big reveal...


And some sliced/dinner shots...





Added a little guacamole on there...

Overall, it came out great. Tenderness was great and the rub really gave it a great flavor. The doneness was perfect because some was medium rare and some was was medium which my wife and daughter prefer. Would have liked more smokiness but that's probably a result of the short cook time. Wasn't going to go out too many times to check the grill temp. It was todo damn cold haha. Thanks for looking!
post #8 of 15
Looks great.
post #9 of 15
Dang son. Looks good
post #10 of 15

A fine looking piece of beef. Salute!

 

Disco

post #11 of 15

I have got to fine me one of those, they look delicious!

 

Great looking smoke!

post #12 of 15
Tasty lookin TT, nice smoke !
post #13 of 15
Thread Starter 

Thanks for the kind words everyone!  I am getting depressed as my stockpile of tri tip is dwindling and it has become one of my favorite cuts of beef.  Found a bunch at a local supermarket over the summer and jammed them in my already crowded freezer.  Haven't seen the cut anywhere since.  Hopefully the meat gods will smile upon me and just as I run out, there will be a fresh supply.  I'll just have to keep checking the stores every day..like I do already haha.

post #14 of 15

It looks very tasty! I found a deal a while back on them and bought a 50 LB case.

Happy smoken.

David 

post #15 of 15

Tasty looking tri tip! Nice Smoke!

 

I didn't get my usual fill this past year as the prices were to high and it never went on sale! I like to put the Tri tip in the Mini-wsm when the temps are low like 180° and let the temps rise up to about 265°. This gives the Tri-tip a good amount of smoke. Cook time still isn't very long 1- 1 1/2 hours to reach an IT of 130°.

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