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First Tri-Tip

post #1 of 5
Thread Starter 

I'm planning to smoke some tri-tip tomorrow for some out of town family, haven't done one of these yet.  I was planning to aim for 130 IT at about 220.  I'm guessing that will take about 3 hours (please correct me if I'm wrong).  I have two large pieces at almost 8lbs.  A few questions.  First, from what I've read I'm going to put the rub on a few hours before, not do an overnight or too long of time to keep the flavor of the beef.  I'm going with a Santa Maria style salt, pepper and garlic rub.  Is a few hours in advance enough for this?


Second question, when I pull it at 130 I plan to wrap it for 30-45 minutes, but I also want to do a reverse sear.  Should I sear it before I wrap it or after?


Planning to use some hickory and pecan in my Smoke Vault.  Thanks for any advice you can give!





post #2 of 5
I don't think it will take anymore then a hour and a half,but I've been wrong before. I sear right away and just rest on the counter top no foil. I'll usally season shortly before cooking but a little time can't hurt, your wood choice sounds tasty. I'll be tossing one on the rotisserie later today.
post #3 of 5
Thread Starter 

Thanks for the advice.  I seasoned a couple of hours before putting it on.  It took just under 2 hours on the smoker.  Then a quick sear and rested in foil in the smoker for about 45 minutes.  Everyone loved it, and I was happy with the result.




post #4 of 5
Looks great. I like to take mine to 120-125 then reverse sear to about 130-135 tops. Tri tip is great when it's medium rare. I always smoke mine with hickory or oak. The smoke at 220ish is usually under 2 hours so a stronger wood always works well imho.
post #5 of 5

Nice job!


It looks delicious!



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