First time smoking tri tip

[Shaunlap]

Hey everyone, i plan to smoke up a tri tip for the first time tommorow and was wondering if anyone had some tips or maybe seasoning mixes they like for this cut of meat. Thanks

 

[noboundaries]

Mont. Steak Seasoning works nicely, as does SPOG in a 2-2-1-1 ratio. There's a ton of beef flavor in Tri Tip that gets lost when over-seasoned, over-marinated, or injected.

 

[schlotz]

Classic Tri-Tip Santa Maria style calls for 2 Tbs garlic powder, 1 Tbs Kosher salt and 1 teaspoon black pepper. When I smoke them (usually 2.5-3 lbs) I normally do a reverse sear. Smoke at 225º until IT is approx 126º-128º (approx 2 hrs). Remove to a warm place and rest for 10 min while grill is heating up. This retards the interior from continuing to cook. Then place on a very hot grill for 2-3 min per side. Remove and rest 10-15 before slicing.

This cut has uneven thickness so it can be a bit tricky to not overcook the thinner sections when searing. Best to have a direct & indirect side setup on your grill so you can position the cut to somewhat compensate. Of course, nothing wrong with continuing to smoke until your desired internal doneness. We prefer a warm pink (not red) version so we pull it at 138º then rest it.

 

[jcam222]

Mont. Steak Seasoning works nicely, as does SPOG in a 2-2-1-1 ratio. There's a ton of beef flavor in Tri Tip that gets lost when over-seasoned, over-marinated, or injected.

I agree , more and more I’ve just been using SPOG for good cuts of beef. Plan on doing cheeks for the first time next week and that’s my plan for them too.

 

[hardcookin]

Salt & pepper smoke to 140 rest and enjoy.
I smoke @275

 

[gnarlykaw]

im following! doing one also for the first time Friday. Im not sure yet, what way I will go with seasoning yet