After reading Rich's post today and seeing a tri tip at the store, I decided I just had to do one. So I rubbed my gosm and summoned the great smoke..
Ohhhh man was that devine! I took it to 135 and then foiled. I put it back in the smoker, let it get up to temp and then shut it off. It rested in there for about an hour. I served it up with some frenched green beans and mashed red pertaters...
If you haven`t been able to get tri-tip at your local stores check out your nearest Sams Club they are starting to carry them all over. They are a little pricey but man you just cant beat them...
Yours looks great!!!!!!!!!!!!!!!
I don't know. I guess I should say that I let the smoker come back up to temp after I foiled the meat. I then shut the smoker off and let the meat hang out in there until I was ready to serve.. By the redness and doneness of the meat, I would bet it was between 140 and 145. Without a sere, the meat stays red from top to bottom if ya don't over do it.. Thanx yall
I have to admit that I really " mailed it in " on the sides though... No matter.. That cut of meat steals the show. It's definately like a good ribeye or fillet, it needs no help whatsoever with flavor. I think if you tried to help it out with a wine reduction, mushroom or any other sauce, you would do the meat a disservice, if anything. The rosemary and thyme complimented well, I'll give credit to Rich for that. Next one will be KS&CP with mesquite smoke again..
Great lookin tri-tip. I am overjoyed to actually see someone post a picture of a Tri-Tip that has been cut against the grain, Most cookers do not realize how important that this step is. Keep on cookin----the more tri-tips that you cook---the more you will appreciate keeping it simple.
Just got two more in the "Managers Special" section for $3.00 off per roast. Total cost was about $12.50 for both! It seems nobody buys them from the grocery store that I go to, so they have them once in a while for a few days and then sell them at a huge discount just to get rid of them. I'll have to keep my eye open for these from now on..