New Posts  All Forums:Forum Nav:

Tri Tip Roast

post #1 of 16
Thread Starter 
Hi, I'm new to the world of smoking meat. I just bought a masterbuilt electric smoker and I want to smoke a tri tip roast. What kind of rubs or marinades do you guys use. Any info would be great.

post #2 of 16
My opinion only, is keep it simple. Garlic salt and pepper and take it to 130' for rare and juicy. You can always reheat to a more well done state in the Micro on low.

Good luck.
post #3 of 16
I coat in mustard and rub with Montreal seasoning and garlic powder.
post #4 of 16
I agree with Ron. I've tried other stuff but the garlic salt and pepper only always seems to turn out best
post #5 of 16
I only use kosher salt and cracked pepper on beef...
post #6 of 16
I just did a little reading on this yesterday as well, and it seems the salt, pepper +/- garlic seems to be the best option.

I agree with this because I'm a beef lover and would hate to cover up any natural taste.

I'm hoping to do my first Tri-Tip this weekend :)
post #7 of 16
Don't forget the QView!
post #8 of 16
You won't have to worry about that :)
post #9 of 16
I usually go Santa Maria style on Tri tip: Garlic Powder, Salt, and Black Pepper. Although I usually do mine on the grill over mostly indirect heat.

Aside from getting some smoky goodness, does it cook any "better" over slow and low? It's a pretty lean cut, wondering if it dries out much?
post #10 of 16
I have been grilling them for years and have not "smoked" one yet. I usually use the garlic, black pepper and sea salt on mine. I also grill with direct heat to get the grill marks and the crispy outside then move off to indirect heat and toss in a foil packet of hickory chips and close the lid for 15 minutes to get some smoke
post #11 of 16
I agree with what they said, In comment to Hilbilly's post, I THINK the santa mariea style/rub has some rosemarry,sage?,and basil? in it.
You wont go wrong with any of the above listed, I have done many with SnP,and garlic,and onion powder. I'm not huge fan of rosemarry,but many do.
Lots good advice above,try and see what works for you.
post #12 of 16
Just like half the folks here salt, pepper, and some garlic and sometime I round it off with zateran's cajun seasoning or zanderans itself is really good too.
post #13 of 16
I recently did a reverse sear on a tri tip and I absolutely can't wait to do it again. It was all gone just minutes after slicing. The first one I tried I left in the smoker a bit too long and it was close to well done which I don't like. The last one was still a lil more done than I would have preferred but it did still have some pink in the middle and it was very, very moist!
post #14 of 16
Thread Starter 
I was wondering what you mean by doing a reverse sear on your tri tip?
post #15 of 16
Thread Starter 
Thanks for all the great ideas. I can't wait for this weekend to give it a tri.
post #16 of 16
The last one I did I didn't put anything on it. Just smoked it with oak until it reached 135 and pulled it. It had great flavor and great smoke ring and smoke taste.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef