First Tri tip

[fatboy 08]

Smoked my first one today. Marinated overnight then rubbed with paprika, salt, pepper and garlic. Made a few sandwiches with mayo, mustard, BBQ sauce and onion.

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• fatboy 08
• Jan 9, 2013

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• fatboy 08
• Jan 9, 2013

 

[dirtsailor2003]

Nice looking Tri-tip!!

 

[kathrynn]

Oh YUMMM!

 

[smokinhusker]

Looks great! How long did you smoke it and at what temp? Thanks!

 

[fatboy 08]

Thanks guys and gals. I smoked it at 225 for about 2 hours. Pulled it at 135 and let it rest for 30 minutes. Used hickory as it is my favorite. I trimmed the fat off prior to smoking.

 

[bluto]

Nice!  Something for the to do list...

 

[driedstick]

That looks great. good job.

 

[smoke happens]

I do a lot of Flank on the grill as the family loves it, wonder if it would work in the smoker as they are close to Tip being large thin pieces of beefy goodness? Never really considered it since we like a bit of char on our Flank, but after seeing this post it's got me thinking.

 

[dirtsailor2003]

I do a lot of Flank on the grill as the family loves it, wonder if it would work in the smoker as they are close to Tip being large thin pieces of beefy goodness? Never really considered it since we like a bit of char on our Flank, but after seeing this post it's got me thinking.

You could always smoke it until 120* or so then finish it off on the grill, reverse sear.

 

[smoke happens]

That works too, good idea!

 

[fatboy 08]

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• fatboy 08
• Jan 9, 2013

I actually did throw it on my weber for about a minute per side before I let it rest.

 

[i bleed blue]

Than sounds interesting, I wonder how hickory smoked (w/ reverse sear) flank with my chili lime marinade would do for fajitas.

 

[diesel]

Tri has become one of our favorite cuts.  Nice job.

Aaron.

 

[fatboy 08]

Than sounds interesting, I wonder how hickory smoked (w/ reverse sear) flank with my chili lime marinade would do for fajitas.

I bet it would be great. Thanks for the kind words guys.