Another Tri Tip

[Blues1]

Tri tip is a staple at
my place. Thought I'd share today's cook, along with the couple of sides

Core the cabbage

Mix butter with your favorite rub and stuff...

Replace the cap...

Along with a sweet potato...Voila!

t

 

[TNJAKE]

Man that looks awesome. We have tri tip once or twice a month. I'd tear that cabbage up

 

[Brokenhandle]

Looks great! Tri tip is an illusion here...except for posts from you all!

Ryan

 

[JLeonard]

Oh man! That cabbage looks darn good. How long do you smoke it?
Jim

 

[Blues1]

Oh man! That cabbage looks darn good. How long do you smoke it?
Jim

I'd give it 5-6 hours (or more depending on temp). I probe it 'til probe goes in easily. Kinda like many meats, until probe goes in like butter. You can always finish up in the oven if need be

 

[Blues1]

Man that looks awesome. We have tri tip once or twice a month. I'd tear that cabbage up

Thanks Jake. Never knew about tri tip until I joined the forum. Matter of fact, you were one of the first I remember mentioning it. Started looking for it and was sure happy when I found them in a store here...

 

[JLeonard]

Thanks @Blues1 I'm gonna have to give that a try!
Jim

 

[912smoker]

Looks great Blues1. I've smoked cabbage twice and it was the star of the show both times.
I'll replace the cap next time. Never thought of that

 

[Blues1]

Looks great Blues1. I've smoked cabbage twice and it was the star of the show both times

Thank you! Meats aren't the only thing to cook on a smoker...

 

[SmokinEdge]

Rip that cabbage up. Looks delicious.

 

[Ackmack78]

Tri tip is all we get around here in S. California. Out here BBQ means tri tip. Briskets rare around here.
First time I visited Texas I looked like a moron trying to order Tri tip at a BBQ joint. They fixed that for me real quick lol

 

[Wurstmeister]

I was thinking about a tri-tip for two weeks ago, but did a brisket flat instead. Now this is definitely a prime motivator for picking up a tri-tip. I like what you did with the cabbage.

 

[OldSmoke]

That’s a beautiful meal!

 

[BB-que]

looks awesome. Can you tell me a bit more how you actually smoke the cabbage for best results? time, temp, wrap, etc? Thanks in advance

 

[Sowsage]

Yeah buddy! Thats a perfect plate...love doing cabbage on the smoker and that tri tip is perfect! Nice job!

 

[MJB05615]

That looks great! Love TT, can only get it once in a great while around here. Everything looks delicious.

 

[sawhorseray]

That's a gorgeous looking plate Steve, nice piece of work, Like! I'm just getting back into tritips here now that I've found them at a decent price, got spoiled being from CA. Thanks for posting that cabbage cook, love the stuff and will be copying for sure. RAY

 

[Blues1]

looks awesome. Can you tell me a bit more how you actually smoke the cabbage for best results? time, temp, wrap, etc? Thanks in advance

Get a good firm cabbage. Peel the first layer or two off. Cut a cap before coring to put back in place after stuffing. Core the cabbage like in the second pic. Mix butter with your favorite rub and stuff into the core. Replace the cap. Put the whole cabbage in aluminum foil (open top of foil for the first hour to absorb smoke) then close the foil and continue cooking until it probes tender. I've cooked at different temps, depending on the meat I'm cooking. Pull when it's tender enough for you

 

[uncle eddie]

The tri-tip looks awesome. Like!

I am going to be in the minority and say that cooked cabbage is "not my thing" but your version sure was creative! But I do love raw cabbage about every way you can have it.

 

[Wurstmeister]

Get a good firm cabbage. Peel the first layer or two off. Cut a cap before coring to put back in place after stuffing. Core the cabbage like in the second pic. Mix butter with your favorite rub and stuff into the core. Replace the cap. Put the whole cabbage in aluminum foil (open top of foil for the first hour to absorb smoke) then close the foil and continue cooking until it probes tender. I've cooked at different temps, depending on the meat I'm cooking. Pull when it's tender enough for you

My wife and I really appreciate your recipe for the cabbage. It was a great topic of discussion. Im going to try something this week with our cabbage. Will follow your cabbage prep instructions. Then inject the cabbage body with a butter hot sauce/salsa liquid, or a seasoned/spiced olive oil to give a another layer of flavor. Figure about 3 or 4 injectors worth in the main leaves depending upon the flavor. Then smoke her in my Little Chef with alder or beech @165 deg until tender.