Re: Help me reproduce Texas Land and Cattle Smoked SirloinWell the nice thing around here is that tri-tips are never on the shelf so both times I've requested them they had to cut them special for me meaning VERY fresh cuts. :)
cgreentx you are my hero. I now can now have smoked sirloin for the family without spending an arm and a leg taking them to TxLc (there are six of us.)
Here are some pics of my first attempt this weekend. Cooked in a CS Smokette Elite, 235 degrees, 2 hours cooking, 30 minutes rest. Tri-tip was 3.5 lbs. 39degrees to start, turned off heat at 145 internal temp on the think part, let rest in smoker with door open for 30 minutes, final temp was 150 in thickest part, 159 close to the end (wife likes meat more toward medium well to well so the ends were perfect for her). It was still very pink and juicy starting from 1 1/2 inches from each end. A perfect medium for me.
Rinsed it in cold water, patted dry, rubbed with canola oil, sprinkled with kosher salt all over, little garlic powder and lots of course fresh black pepper on the fat cap.