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any suggestions for a tri tip recipe?

post #1 of 9
Thread Starter 
I picked up two 2.25 lb tri tip's today at costco and i have a great recipe that i usually use, but i like to experiment. So im asking for suggestions on how to smoke these and what to do with them after theyre done... ...sandwiches.. plain... cut up and make burnt ends... Im open for suggestions and will post qview tomorrow as i smoke!!!
post #2 of 9
I have never smoked a tri tip before because I live on the east coast and we don't get them bbut I'm sitting on pins and needles awaiting some good recipes.
post #3 of 9
Treat it as a good roast. You may also want to marinade before your seasonings. I use Youshida's for that. I would do a simple Salt Pepper Garlic, to 135' and slice for a great roast beef on the rare side. Don't use for burnt ends, it is too good for that.

It has been said I have stock in Youshidas by my friends herebiggrin.gif. It works good and I use it a lot.

It will make a nice dinner and sammies after.

Bmudd does these all the time, might want to do a search for his threads. Of course he doesn't use Youshidas.mad.gif

Good luck!
post #4 of 9
Thread Starter 
Thanks Ron!! I'm actually marinating right now with pickapeppa sauce. Just a light rub. Then its either going to be my standard rub, or someones reccomendation if it strikes me as tasty! I am considering your simple rub though... something about keeping it simple. I like that. But i like to cram as many flavors in as possible sometimes too... PDT_Armataz_01_36.gif
post #5 of 9
Don't know if it's available in your area but Pappy's Choice Seasoning is good on tri tip. Pretty much anything is good on tri tip. PDT_Armataz_01_34.gif I sometimes just use salt, pepper, garlic powder, and onion powder.

I like it with a little firmer outside though so sometimes I will grill it or do it on the drum over a little higher heat.

post #6 of 9
Thread Starter 
I will have to look for that! Its on the smoker now... along with a few abt. I opted for a pepper, salt, paprika, garlic, onion rub. Pretty standard rub but tasty none the less. Anyone have an opinion as to what temp i should pull them at??
post #7 of 9
Pickapeppa sauce is awesome, but don't think I've ever tried it on beef. I did my first tri-tip last week, smoked it with hickory and ate it with prepared horseradish. I had marinaded it in a commercial rub/marinade before I smoked it, and I personally think it was one of the best cuts of meat I had in a long time.
post #8 of 9
Tri-tip in my opinion, is best cooked with a combo of smoke and finished with a nice sear. I always pull mine when the temp reaches 135 degrees so I have a nice medium rare juicy piece 'o meat. Make sure you slice AGAINST the grain! One of my favorite things to do with Tri-tip is to make french dip sammiches:

Here's the finished meat:

And here's the sammy:

post #9 of 9
Man that is my kind of sammie.PDT_Armataz_01_37.gif
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