› Forums › Smoking Meat (and other things) › Beef › Smoking Tri-Tip
New Posts  All Forums:Forum Nav:

Smoking Tri-Tip

post #1 of 13
Thread Starter 
cool.gifI'm going to smoke 6 3lb tri-tips in my propane smoker using a butt rub with an appr. cooking time of 2-3 hrs. Should I use a mop and if so any ideas?
post #2 of 13
Hey bagman.
Never smoked a tri-tip myself so I did some searching on the site and wasn't able to find much on anyone mopping theirs so it may not be necessary.
135-150 was about the average temp range they seem to be cooked at.
Hopefully someone with some tri-tip experience will catch this thread and be able to help you out a bit more.
Good luck!
post #3 of 13
I don't think you need to mop a tri-tip since it is such a short smoke time. I usually mist with apple juice when I open my smoker at around the 2 hour mark to turn the trip-tip over. As long as you pull out of the smoker around 130 deg, it will be moist and flavorfull.
post #4 of 13
I dont mop Tri-tips, but if you would, use butter.
post #5 of 13
I have smoked a couple of tri tips and I didn't mop or spirtz them and they came out just fine. You have a short smoke so you shouldn't have a problem.
post #6 of 13
I never mopped them either, I've done tons of those on the BBQ with smoke. Just get those off when the internal is 140-150. They have so much flavor I barely rub them even. Good stuff!
post #7 of 13
Tri Tip is one of my favorite meats. I do not smoke them but rather grill them with olive oil, salt, pepper. I have tried with rubs and all kinds of marinades etc but the best ones are oil salt and pepper on the grill
post #8 of 13
I got a couple ok six untrimmed tri-tips on sale today, nice sum a ma mitches, I am going to smoke two over nite on the traeger and see how it goes, I am going to leave them on the smoke setting.

I Smoke lots of tri-tip but usually do it at about 300-350 degrees, no mop and like stated above salt pepper, but I also add granulated garlic.

I do like to use my wood burning BBQ pit for the the tips too.
post #9 of 13
I have a Traeger too. Let me know how they turn out.
Can't wait for the Q View.......
post #10 of 13
Will do, I am just now going to change the Foil and get er ready. I will start it after we finish watching Grand Torino.
post #11 of 13
I rub mine with CBP, Kosher salt, & garlic. No mop..Doesn't need it.

Pull it at 140-145 and let er rest awhile.
post #12 of 13
Love tri tips smoked, that's a quick 2-3 hour smoke. I put a water pan to get some moisture in the air, no mopping needed, pull um off 135 - 150 tender and tasty each time. you'll see, it's a nice piece of meat to smoke, so tasty and tender.
post #13 of 13

so from reading im guessing a tri tip is averaged at 1hr per pound on the smoker@225-250F

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef › Forums › Smoking Meat (and other things) › Beef › Smoking Tri-Tip