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3# Sirloin Tri-Tip

Discussion in 'Beef' started by scotsman, Nov 9, 2013.

  1. Nov 9, 2013 #1
    scotsman

    scotsman Newbie

    Have had it marinating in zesty italian since yesterday.  Should I rinse off the marinade and put on a dry rub before putting on the smoker, or just throw it on as is?
     
  3. Nov 9, 2013 #2
    hagisan

    hagisan Meat Mopper

    Sacramento
    IME no need to pat.  Just let it drip off when you pull it out of the container it's been marinating in.
     
  4. Nov 9, 2013 #3
    scotsman

    scotsman Newbie

    so no rub on it?  just throw it straight onto the smoker or just apply the rub on top of the marinade?
     
  5. Nov 9, 2013 #4
    driedstick

    driedstick Smoking Guru OTBS Member

    N. Central Idaho
    Trial and error that is what is so great about smoking you get to eat most of your mistakes, just thinking out of the box here can you maybe just rub 1/2 of it??? might be worth a shot?? let us know and make sure you post some pics

    Good luck
     
  6. Nov 9, 2013 #5
    scotsman

    scotsman Newbie

    Well I rinsed it and patted dry then added salt, pepper and garlic powder.  No onion powder as when I went to get it it was in HUGE clumps.  The garlic powder was the same way but was able to salvage some.

     
    Last edited: Nov 9, 2013
  7. Nov 9, 2013 #6
    nmaust

    nmaust Meat Mopper

    Dallas-Ft. Worth
    I usually use a dry rub made of brown sugar, kosher salt, garlic powder and black pepper. Smoke it at 225-250 til the internal temp is 135. Let it rest& then cut thin across the grain
     
  8. Nov 9, 2013 #7
    driedstick

    driedstick Smoking Guru OTBS Member

    N. Central Idaho
    Lookin good
     
  9. Nov 9, 2013 #8
    dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Bend Oregon
    Looking good! The Italian dressing is always a good choice for beef!
     
  11. Nov 9, 2013 #9
    scotsman

    scotsman Newbie

    I was thinking about pulling it at 130 IT.  Will that be too soon?  I like medium rare and since it will go into the fridge to slice wouldn't it keep it rarer when I reheat?
     
  12. Nov 9, 2013 #10
    scotsman

    scotsman Newbie

    also how do you reheat it properly without drying it out?
     
  13. Nov 9, 2013 #11
    dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Bend Oregon
    I pull mine at 130-135 and it's perfect medium rare. When you take it off foil it and let it rest for 45 min before slicing. I reheat mine and never have an issue with drying out. You can reheat it in Au Jus if you're worried.
     
  14. Nov 9, 2013 #12
    scotsman

    scotsman Newbie

    oops fire went out and it dropped from 133-131 with the maverick.  probed it with the thermapen and its under 130...  gonna bring it back to 135, will this be a problem?
     
  16. Nov 9, 2013 #13
    scotsman

    scotsman Newbie

    got it back to 135 and now resting...

     
  17. Nov 9, 2013 #14
    bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    California
    nice color there. its gonna be good i bet
     
    Last edited: Nov 9, 2013
  18. Nov 10, 2013 #15
    scotsman

    scotsman Newbie

    sliced up half of it today.  bout to make some yummy sandwiches!

     
  19. Nov 10, 2013 #16
    driedstick

    driedstick Smoking Guru OTBS Member

    N. Central Idaho
    vey nice looks great
     
  20. Aug 7, 2014 #17
    smoking pipes

    smoking pipes Newbie

    Ste. Genevieve, MO
    Looks great! Is this setup exactly how you smoked it so all the drippings fell on the veggies? Did you have to add any other liquids to the veggies or have any recommendations on what to add to them next time?
     
  21. Aug 7, 2014 #18
    venture

    venture Smoking Guru OTBS Member

    Central California
    I could make a sandwich out of that straight from the fridge?

    Or into a little au jus for a French Dip?

    You gunna eat well!

    Good luck and good smoking.