Don't see Tri tip around here , or maybe I don't know where to look . Went to a local grocery and they had a whole section full of them . $8.99 a pound , but went ahead and grabbed one . Turned out to be one of the best cuts of beef I have ever had . Now I know why I see guys talking about Tri Tip . Tender and outstanding beef flavor .
Wanted to do this on the kettle , but crappy weather put a stop to that . I used the MES 30 . Under cover and holds temps great . I used whole mesquite wood chunks right over the element . No pellets , just the wood . Smoked a couple hours at 250 . When the IT got close to 120 , I turned the temp down so I could get more smoke on the meat .
Heated a cast iron skillet and melted some butter , and seared both sides . Rested before slicing . Fantastic piece of meat .
Got a few pics .
Trimmed all this fat off
I used course steak seasoning and some Andria's brush on steak sauce .
Wrapped and in fridge a couple hours .
Smoked and in the hot cast iron . Sear first side
This is what it looked like out of smoker . You could run the temp and skip the sear .
Both sides seared and resting . Thin edge temp was 140 , thicker parts were 128 before resting .
Came out perfect for me . Again , this has fantastic flavor and so tender .
Mesquite smoke on this is just perfect .
Sliced ,
This was a great meal .
Next night I sliced what was left and made some sliders .
Easy meal after shoveling snow and cleaning off vehicles .
Toast some slider buns , add some horseradish .
Just barely heat the slices with some aus jus and close it up .
Guess I'll be looking for Tri Tip from now on .
Thanks for lookin .
Wanted to do this on the kettle , but crappy weather put a stop to that . I used the MES 30 . Under cover and holds temps great . I used whole mesquite wood chunks right over the element . No pellets , just the wood . Smoked a couple hours at 250 . When the IT got close to 120 , I turned the temp down so I could get more smoke on the meat .
Heated a cast iron skillet and melted some butter , and seared both sides . Rested before slicing . Fantastic piece of meat .
Got a few pics .
Trimmed all this fat off
I used course steak seasoning and some Andria's brush on steak sauce .
Wrapped and in fridge a couple hours .
Smoked and in the hot cast iron . Sear first side
This is what it looked like out of smoker . You could run the temp and skip the sear .
Both sides seared and resting . Thin edge temp was 140 , thicker parts were 128 before resting .
Came out perfect for me . Again , this has fantastic flavor and so tender .
Mesquite smoke on this is just perfect .
Sliced ,
This was a great meal .
Next night I sliced what was left and made some sliders .
Easy meal after shoveling snow and cleaning off vehicles .
Toast some slider buns , add some horseradish .
Just barely heat the slices with some aus jus and close it up .
Guess I'll be looking for Tri Tip from now on .
Thanks for lookin .
