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By flex, Jul 22, 2012 | |
  1. Here's a simple but good recipe for smokerd tri-tip. Inject Basque seasoning into a tri-tip, then rub ground black pepper, garlic salt, and sweet paprika on the outslde. After doing so, let it rest in the fridge for at least half of an hour before putting it on the smoker. I usually start my coals on my chimney starter and prepare my smoker while I'm waiting, so I don't get impatient and try to hurry. After you do put your tri-tip on the smoker, at about the four hour mark, depending on how big the tri-tip is that should be about the half way point, that's when your going to wrap it in foil and put it back on the smoker. Then be patient and wait for it cook insde interanally so the meat falls apart. I guarantee that will be the best tri-tip you'll ever have.

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  1. rkobane
    simple, easy, straight forward. Can't wait to try and recreate my hometowns own Phil's BBQ Tri Tip sandwich in San Diego, CA.
  2. vikingqueen
    sounds like a good recipe I will try it ...I love tritip !
  3. joe cosmo
    8 hours for a tri-tip? Seriously. I am not a pro but that seems ridiculous unless the meat is like 10 lbs or more. I recommend using your temp probe and cook it to 140 degrees. GL