First Tri-Tip Qview

Discussion in 'Beef' started by golfpro2301, May 1, 2014.

  1. golfpro2301

    golfpro2301 Smoking Fanatic

    So I have been hearing a lot about how good tri tip is so I decided to give one a shot. Plus I needed an excuse to see how the Guru worked on the akorn. Just had the damper door shipped today. I plan on smoking 275-300. The only thing I don't know is what IT should I take it to? I rubbed it down with coarse sea salt, Pepper, John Henrys brisket rub.

    Sorry for the blurry photo. Tried to snap a quick shot without losing all the heat. Will post another one when it is finished

  2. Looks like a good start.

    As far as internal temp, think of it more as a steak than a brisket.  I usually smoke at about 250, and pull it off at about 120 internal, then sear over the coals until I get 135-140 internal.  That a pretty solid medium. Tri tip needs that bark from searing, IMO, because it doesn't cook long enough to get it like a brisket or pork shoulder does. The whole process depends on how big the tri tip is, but a 2 lb roast usually takes me about an hour to an hour and 20 minutes total.

    Just don't overcook it and make sure you let it rest before slicing.  Other than that, it is really hard to go wrong.  Good luck.
    Last edited: May 1, 2014
  3. golfpro2301

    golfpro2301 Smoking Fanatic

    It didnt take long to finish. Only 45 min with temp at 285. Pulled at 130 IT. Tasted amazing. So juicy. Next time I am going to pull earlier and finish on high heat to give it a nice sear. I rushed to take a pic before it was all gone

  4. Looks great!

    Tri tip really is an amazing piece of beef.  You'll like it even more with the sear.  Nice work!
  5. dockman

    dockman Smoking Fanatic

    Looks good
  6. chestnutbloom

    chestnutbloom Smoking Fanatic

  7. beeflover

    beeflover Smoke Blower

    Nice tri tip!
  8. reinhard

    reinhard Master of the Pit OTBS Member

    Just the way I like it!! Great Job!!

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