First tri tip pellet smoker

[Zalick]

I smoked my first tri tip tonight and it turned out perfect! I needed a win since my last two smokes were mediocre (baby back ribs and pulled pork).

I trimmed the fat to about 1/4 inch and smoked fat cap down. Used GMG sizzle rub and let sit for about 30min while grill warmed up.

I smoked for an hour at 185 on my GMG using Cookn Pellets hickory. Also had my tube smoking with the same. I then turned up to 225 (grate temp about 230) for another hour or so until internal temp was 225. Smoke tube going the whole time. Pulled from grill and finished in a cast iron pan on my stove that was about 700deg with avacado oil. Got a nice sear. Then wrapped in foil, a towel and put in cooler for about 45min.

Was on the middle+ of medium rare.

It turned out delicious and was a big hit for dinner.

 

[gmc2003]

Most excellent looking TT. Perfect doneness.

point for sure
Chris

 

[forktender]

I smoked my first tri tip tonight and it turned out perfect! I needed a win since my last two smokes were mediocre (baby back ribs and pulled pork).

I trimmed the fat to about 1/4 inch and smoked fat cap down. Used GMG sizzle rub and let sit for about 30min while grill warmed up.

I smoked for an hour at 185 on my GMG using Cookn Pellets hickory. Also had my tube smoking with the same. I then turned up to 225 (grate temp about 230) for another hour or so until internal temp was 225. Smoke tube going the whole time. Pulled from grill and finished in a cast iron pan on my stove that was about 700deg with avacado oil. Got a nice sear. Then wrapped in foil, a towel and put in cooler for about 45min.

Was on the middle+ of medium rare.

It turned out delicious and was a big hit for dinner.
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Damn that looks perfect hell of a job I really like how you tied the tail of the roast up to even out the cook time!!!

I do have one recommendation and it has nothing to do about this cook.
You should try to move the orange probe away from the smoke tube and edge of the grill because they are hot spots on most pellet grills, my Camp Chef included.
So I personally try to get the chamber temp probe as close to dead center of the grill as I can get it, I feel you get a better sense of the whole smoke box temp that way.

PS. " until internal temp was 225. "
I think you meant an I.T of 125.

 

[tag0401]

Good looking tri tip!!

 

[SmokinAl]

Looks delicious!
Love the color!
Al

 

[robrpb]

Looks good.

 

[sandyut]

that a win for sure! man i love TT's. oddly they are all trimmed here. never seen one with a fat cap of any kind

 

[JLeonard]

Oh man that looks good! Plate me up!
Jim

 

[Zalick]

Damn that looks perfect hell of a job I really like how you tied the tail of the roast up to even out the cook time!!!

I do have one recommendation and it has nothing to do about this cook.
You should try to move the orange probe away from the smoke tube and edge of the grill because they are hot spots on most pellet grills, my Camp Chef included.
So I personally try to get the chamber temp probe as close to dead center of the grill as I can get it, I feel you get a better sense of the whole smoke box temp that way.

PS. " until internal temp was 225. "
I think you meant an I.T of 125.

Thanks for the tip!

And yes, 125 haha!

 

[forktender]

that a win for sure! man i love TT's. oddly they are all trimmed here. never seen one with a fat cap of any kind

We are spoiled they come "peeled and unpeeled" out here at times we can buy bags of unpeeled T.T's. for as low as $2.49 per pound a few times a year. I try to stalk up enough to grill and grind and I'll tell you what burger made from T.T, brisket and bacon scrap is AMAZING!!!

 

[SecondHandSmoker]

Nice job!

 

[Zalick]

We are spoiled they come "peeled and unpeeled" out here at times we can buy bags of unpeeled T.T's. for as low as $2.49 per pound a few times a year. I try to stalk up enough to grill and grind and I'll tell you what burger made from T.T, brisket and bacon scrap is AMAZING!!!

Do you freeze the scraps and then grind when you have enough to make it worthwhile?

 

[SecondHandSmoker]

You know, you're gonna get so spoiled on TTs that you may not ever go back to eating steaks.

 

[Zalick]

You know, you're gonna get so spoiled on TTs that you may not ever go back to eating steaks.

That's the truth! Wow, I had no idea how delicious these could be!

 

[mneeley490]

Beautiful! I've done 3, myself, and they've all come out similar to yours. For some reason, tri-tip is the perfect cut for pellet smokers.

 

[SecondHandSmoker]

That's the truth! Wow, I had no idea how delicious these could be!

Yep!
I love ribeyes, but I'd be hard pressed if I had to choose one or the other.

 

[Zalick]

Yep!
I love ribeyes, but I'd be hard pressed if I had to choose one or the other.

And the tri tip sandwich today was equally delicious.

 

[SecondHandSmoker]

And the tri tip sandwich today was equally delicious.

TT sammies...mmmmmm.

 

[forktender]

Do you freeze the scraps and then grind when you have enough to make it worthwhile?

Exactly, I freeze all of my pork and beef fat for sausage and burger. Instead of vacuum sealing it I just double wrap it in plastic wrap then stick it in a paper freezer bag it stays good for up to a year.

 

[Fishonshawn]

Looks good. You should try cutting it against the grain next time though. The grain also switches direction about half way but only at a slight angle. I find if you just usually cut it long ways your usually close enough.