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Smoked Tri Tip Roast

post #1 of 11
Thread Starter 

Decided to do a tri tip roast in the smoker this weekend.  Went to Albertsons on Saturday and got a 3.5 lb roast.  Prepped Saturday night by rubbing it with olive oil and hitting it with Stubb's beef rub.  I also trimmed off the fat cap underneath (left just a little on)...

 


So I get the prep done (I was quite liberal with the rub), put a lid on the pan and toss it in the fridge overnight.

 

Moving on to the next day, I get my smoker up to about 225 and put the meat in around 1:30pm, along with some hickory chunks.  I think I kept it between 220 and 232 most of the time.  Waiting is almost as fun as eating...

 

 

 I pulled the roast at 138 IT (next time I'll try 130-135) after about 2 hours... maybe 2 hours 15 min...

 


After pulling it I foiled it up on the counter for about 45 minutes (I need to work on my timing for dinner!) and sliced that puppy up...

 


I love me some tri tip and it's super easy on the smoker.  This was served with maple bacon green beans (wife) and Bob Evan's mashed potatoes (YUM).  I think a 8-10 lb brisket is on tap for 4th of July.  Thanks for reading and happy smoking!

post #2 of 11

Very good , Tadpole . I know it was good by the look of it , on the up side of Med. Rare , nice.

 

Being from Ca. , you do a lot of Tri - tip , right :icon_question:

 

Keep your liking for the wait , the Bisky will test you , be patient .

 

Will you wrap , or go 'Naked' :icon_question: Are you even interested in the 'no foil' ? If you like lots of 'Bark' , try it , but keep Patient , it will be a  marathon of fun...

 

Take it all the way and don't 'wus' out . :ROTF

 

And whatever you do , have fun and . . .

post #3 of 11
Tasty looking Tri tip, nice smoke!
post #4 of 11
That's a mighty pretty lookin hunk of beef...very nicely done! icon14.gif

Red
post #5 of 11

well done...love me some TT.....me thinks I'd pull at about 120-125, then wrap & rest for 30 minutes or so.....I def prefer TT on the 'rare' side of MR...but that's me.....the other half is a semi-cannibal too so it works....Willie

post #6 of 11
Nice looking smoke!icon14.gif
post #7 of 11

Nice Job, Looks Great

 

Gary

post #8 of 11

Good job Tadpole. TT is an excellent meat for getting that nice smoky flavor in a super quick time with yummy results. We've smoked many lately. I need to buy a darn slicing knife though (wait, perfect Father's Day gift!)

 

Bryce

post #9 of 11
Thanks to Bryce, and others on SMF - I smoked my first tri tip roast. It was a 3 and 1/2 pound pre-seasonedtri tip, so all I had to do was watch golf and let it smoke. I use a 40!in Bluetooth MES, smoked at a low temp 180 for 4 hrs and then finished it off on our grill to 143 IT, then wrapped it for 25 min.
Dennis

grilling_smilie.gif


post #10 of 11

Nice job Dennis, that looks awesome! Tri tip is such a nice meat when smoked and we're lucky we can find the cuts pretty easily on the west coast (I know many on here are unable to find them.)

 

4 hours @ 180 probably put a nice amount of smoke on there. Good idea finishing it up on grill. I'm sure you'll smoke many more TT In the future.

 

Bryce

 

PS, this deserved it's own thread!

post #11 of 11

points1.pngNice Job, Looks Great 

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