Doing a tri-tip today, any last minute suggestions?

[flyinion]

I picked up a 2.8lb tri-tip this evening, probably coming in about 2.6 after I trimmed some residual fat (as per  Jeff's smoking tri-tip tips).  I've rubbed it down with olive oil and a custom rub of chili powder (recipe from the Food Network Good Eats chili powder from Alton Brown), paprika ("plain"), cumin, onion powder, oregano, salt (light amount of kosher), and fresh black pepper.  Since I don't own an actual smoker yet (unless I break down and pick up a WSM tomorrow) I will be using my gas grill on "super low" to smoke it to med-rare over a couple hours.  Oh, I used olive oil to help the rub stick as my girlfriend is allergic to any form of mustard (really a pain for BBQ applications).

So I guess for last minute tips or suggestions I'm wondering if I end up with a temp of around 280 is that going to work since it's tri-tip and doesn't necessarily need low & slow of 225?  It's going to be 95 tomorrow and I had problems getting my setup down to 225 last weekend for a brisket when it was over 100.  I'm going to try setting the front burner between hi & off on a tip I saw around here instead of just low and cranking the tank valve down.  Any rub tips for next time?  Also any wood tips?  I plan on using around 4oz of wood chips in a disposable metal pie plate folded in half & wedged next to the burner.  I only have hickory right now but was thinking of pairing it with cherry or something at 3:1 or 2:2 hickory:"other wood".

 

[chef jimmyj]

You plan sounds solid. The biggest thing is not letting the Meat IT get over 130*-140*F. I have been using pellets made with equal parts Hickory, Cherry and Maple, excellent flavor...JJ

 

[scarbelly]

Your plan sounds good - just make sure not to cook over the flames so the rub does not burn.  At 280 you will be done in about an hour if you take it to 130 - wrap it in foil then in a towel and let it rest for at least 20 min.  

 

[cliffcarter]

IMHO you should sear and then move it off the main grill to an upper rack away form the gas flame and cook until done at 130°-135° internal.

Tri tip will not benefit from low and slow, it's basically a steak, cook it like one.

 

[flyinion]

Ok, well it turned out pretty good.  I took it to an IT of 137 which rose to 138 while resting for about 10-15 minutes.  As  you'll see from the sliced up pic, I think it needed to rest longer because juice went everywhere.  It took nearly 3 hours at 225-235 (had a lot of fluctuation from wind and because I'm using a gas grill instead of a smoker).  I used 2oz each of hickory and cherry chips that I soaked for about 15 minutes.  Also it took about 30 minutes for the temp to get up to 225+ once I put the meat in.  It was hanging out around 218 while I kept tweaking the tank valve and the burner knob.

 

[chef jimmyj]

As you discovered, a longer rest lets the meat hold on to more moisture but you sacrifice temperature. Warming the plates or serving Hot Au Jus helps. In any event...That is some Fine looking TT. Nice color and doneness. You did Good!...JJ

 

[scarbelly]

Looks like it turned out great. I do 2-3 of them every month and I put a pan with beef stock under the meat when smoking. When done I remove the fat and save the juice for the next day and make a french dip sandwich and the au jus is awesome with the smoke

 

[smokinhusker]

Oh wow that looks great!!!! And I use olive oil on all my meat before the rub. 

 

[flyinion]

Thanks guys, yeah I forgot to mention that yes it was very good.  Since it took longer to cook, and prep work to get things going took much longer than expected, we ate a LOT later than planned but it was worth it.