First Tri-Tip

[linedpaper]

I'm planning to smoke some tri-tip tomorrow for some out of town family, haven't done one of these yet.  I was planning to aim for 130 IT at about 220.  I'm guessing that will take about 3 hours (please correct me if I'm wrong).  I have two large pieces at almost 8lbs.  A few questions.  First, from what I've read I'm going to put the rub on a few hours before, not do an overnight or too long of time to keep the flavor of the beef.  I'm going with a Santa Maria style salt, pepper and garlic rub.  Is a few hours in advance enough for this?

Second question, when I pull it at 130 I plan to wrap it for 30-45 minutes, but I also want to do a reverse sear.  Should I sear it before I wrap it or after?

Planning to use some hickory and pecan in my Smoke Vault.  Thanks for any advice you can give!

Thanks,

Tim

 

[b-one]

I don't think it will take anymore then a hour and a half,but I've been wrong before. I sear right away and just rest on the counter top no foil. I'll usally season shortly before cooking but a little time can't hurt, your wood choice sounds tasty. I'll be tossing one on the rotisserie later today.

 

[linedpaper]

Thanks for the advice.  I seasoned a couple of hours before putting it on.  It took just under 2 hours on the smoker.  Then a quick sear and rested in foil in the smoker for about 45 minutes.  Everyone loved it, and I was happy with the result.

IMG_1093.JPG

• linedpaper
• Aug 28, 2016

IMG_1094.JPG

• linedpaper
• Aug 28, 2016

IMG_1095.JPG

• linedpaper
• Aug 28, 2016

 

[hillbillyrkstr]

Looks great. I like to take mine to 120-125 then reverse sear to about 130-135 tops. Tri tip is great when it's medium rare. I always smoke mine with hickory or oak. The smoke at 220ish is usually under 2 hours so a stronger wood always works well imho.

 

[SmokinAl]

Nice job!

It looks delicious!

Al