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Tri-tip Prep

post #1 of 10
Thread Starter 

I'm planning to slow cook and smoke a tri-tip on my gas BBQ.  I was thinking about using indirect heat at about 250.  I have a pellet smoker than I can set on the grill to create smoke.  Does this sound like a good way to smoke the Tri-tip.  Also if I use indirect heat should I place a tin foil pan under the meat?  I'm thinking about cooking it to about 135 degrees.  It is about 3 pounds so I don't know how long that will take.

 

I went to my local store and all they had was McCormick Grill Mates Barbecue seasoning and Pappy's Prime Rib Rub.  Would either of these work as a rub for the tri-tip.

 

Thanks

post #2 of 10
Hello, I think your plan is great ! You can use the pan if you'd like but the TT's I've done don't really drip much juice. I usually rub mine down with just a very light coat of EVOO or peanut oil and then use SPOG to season. TT has a great taste & I use the SPOG as to let the flavor of the meat come thru. After your IT is hit, don't forget to rest it for a bit (45 min) or so to let the juices redistribute.

The last thing in a TT is the grain runs in a few different directions. Just be sure to watch that while slicing.

Good luck & post some picks !
post #3 of 10
Thread Starter 

How long do you think it will take to get the tri-tip to the 135 degrees and should I bring it up to room temp before putting it on the grill.

post #4 of 10
Tri tip doesn't take too long. If I have time I usually let mine sit out at room temp. Smoking at 250, I'd say around a hour hour and a half. Like Justin mentioned make sure and rest it 30-45 min before slicing.
post #5 of 10
Quote:
Originally Posted by ourhogheaven View Post

How long do you think it will take to get the tri-tip to the 135 degrees and should I bring it up to room temp before putting it on the grill.

At 250* probably couple hrs. Each cut of meat is a little different though. But I'd say round 2 hrs at that temp. I don't bring my meat to room temp ! I season it, put it in the fridge for a bit & it goes from the fridge to the smoker !
post #6 of 10
I did a 2.5 lb tri tip on Fri. I had it at 210 for 2 hours, which had it about 125. Finished off for 5 mins per side on direct high heat and it was perfect
post #7 of 10
Thread Starter 


When you let it sit for 30 to 45 minutes do you wrap it in Tin Foil to hold the heat in so it won't be cold when you cut it.

post #8 of 10
Quote:
Originally Posted by ourhogheaven View Post


When you let it sit for 30 to 45 minutes do you wrap it in Tin Foil to hold the heat in so it won't be cold when you cut it.

Yes, I wrap in foil personally !
post #9 of 10

For the rest, you can wrap in foil or tent rather tightly in foil.  Either way, you will have liquid on the cutting board. Be sure to save that to serve on the sliced meat!

 

For the rub, use what you like.  Plain old SPOG is great.

 

In my area many people like Pappy's on tri tip.  They make many different types.

 

For tri tip I like Pappy's All Purpose the best.  Pappy's Original is also very good.  I haven't tried Pappy's Prime Rib, but I am sure it would be OK?  Maybe use it sparingly as the tri tip roast is way thinner than a rib roast?

 

Good luck and good smoking.

post #10 of 10

Enjoy your Tri-Tip. and be sure to send Q-view of the Finish and a Plated shot...

 

When Incan afford one (and find one here in Ohio) ,I love to try one...

 

Happy, Holidays and as always . . .

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