1st Smoke Help - Tri-tip

[boltsfan]

Hi guys,

For my first smoke on my shiny new WSM, I plan to smoke a couple of tri-tips this weekend for some friends while watching football.

I have read several threads and trying to compile info and decide on best temp and approx. how long it will take. I plan to start with a mild wood chuck like apple or pecan.

Questions:

-Should I aim for a 250* cooking temp? When I grill tri-tips, I pull them off at 125-130* and then foil tent for 15 minutes and they come out perfect.

-Do I need to add water to the pan? Or just leave pan off?

-If only smoking two tri-tips, should I place on the top or bottom rack (or does it not matter)? I want a nice smoke ring.

-Should I do a reverse sear on my gas grill?

-Since this is my first smoke should I use briquettes or lump charcoal?

-Do you recommend keeping a probe therm (ex: Maverick) inserted into one of the tri-tips?

Any info or help is appreciated! Thanks!

 

[boltsfan]

Also... how much fuel for a quick, small first smoke. I know the WSM might run about 50* hotter for first few smokes. I plan to use the Minion Method so not sure how much fuel to start with.

I am leaning toward using lump for the tri-tips since I do not need to maintain a constant temp for 8-10 hours.

Thanks!
 

 

[kathrynn]

I know I am of no help right now....but checking in on ya! How is it going?

 

[backyardsmokin]

I have a CG offset, so I am unable to help about the water pan or rack location.  However,  I prefer to pull my tri-tips off at the 140-145 mark (just something about the 140 mark, makes me feel better about bacteria).  I also tend to insert the probe at the beginning of the smoke and leave it on throughtout.

in the past my 3lb-ish tri-tips take about 2hrs or so to smoke at 250, and I find that smoking allows me to hit that sweet spot of tri-tip more accurately than grilling.

Good luck and don't forget the Q-view.

 

[badmoont2]

I use a WSM and love it. Although I prefer lump,  briquettes might be a good choice for a first smoke, they are a bit more predictable. I would put water in the pan as it really helps keep the temp stable. Some people think the extra moisture enhances the smoke ring as the meat stays moist longer. I would smoke on the top rack. Although I've never done it lots of people do a reverse sear on tri tips. Lastly I wouldn't try to cheap out on charcoal when you are starting out. It's easier to dampen your cooker down to lower temps than to raise the temp when everything is already wide open. As you gain experience you will learn when and where to  adjust quantities. I've found the WSM to be very easy to use I'm sure your tri tips will be great.

 

[bmudd14474]

Hi guys,

For my first smoke on my shiny new WSM, I plan to smoke a couple of tri-tips this weekend for some friends while watching football.

I have read several threads and trying to compile info and decide on best temp and approx. how long it will take. I plan to start with a mild wood chuck like apple or pecan.

Questions:

-Should I aim for a 250* cooking temp? When I grill tri-tips, I pull them off at 125-130* and then foil tent for 15 minutes and they come out perfect.

-Do I need to add water to the pan? Or just leave pan off?

-If only smoking two tri-tips, should I place on the top or bottom rack (or does it not matter)? I want a nice smoke ring.

-Should I do a reverse sear on my gas grill?

-Since this is my first smoke should I use briquettes or lump charcoal?

-Do you recommend keeping a probe therm (ex: Maverick) inserted into one of the tri-tips?


Any info or help is appreciated! Thanks!

For me I rub it down with whatever you want. Smoke at 225-250 for 3-5 hrs. I dont probe it until 3 hrs in. I take to 130-135 and rest for 30-60 minutes.
Dont think the rack matters as long as you know its cooking at 225-250.

Reverse sear is a personal choice. I say try it both ways and see what you like.

I like lump charcoal but that also is a personal pick.

Hope it turns out great.

 

[boltsfan]

Having friends\family over for the playoff games. Have added a few more people so thinking about adding some ribs. If I wanted to add a few racks of baby back ribs... should I start the ribs about 3 hours prior to putting the tri-tips on? Also... Not sure what is best method to use both racks as I don't want tri-tips dripping on the ribs. Should I smoke the ribs for 3 hours, then foil and put on top rack and then put tri-tips on the bottom?

I want us to eat at about 6pm so here is my approx schedule:

11am - fire up briquets - this is my 1st smoke so concerned about keeping temps stable (225-250*)

12pm - add ribs to top rack

3pm - foil ribs with apple juice and move to bottom rack

3:15pm - add tri-tips to top rack and set therm to 135*

6pm (approx) - take off ribs and reverse sear tri-tips

8pm - pass out with full belly of bbq and beer

Thanks!!!