First smoke for a while for me. I had both shoulders repaired (torn rotator cuffs) and couldn’t lift the doors on my smoker!
We don’t get see many tri-tips around here so when I saw these at a local specialty grocery store I bought 3 of them to try. I know a lot of folks marinate tri-tips and I will in the future, but I put a different dry rub on each and gave it a try. One got Paul Prudhomme’s RedFish Magic, another got Southern Flavor Charbroil Seasoning, and the last got a Santa Maria rub.
I rubbed each tri-tip a couple hours before the smoke and returned them to the fridge. As I started the smoker I got them back out to warm on the counter.
Into the 250° smoker until they hit 120°.
Moved them to over the coals in my firebox to sear. Pulled them at medium rare.
And plated with some corn and fried potatoes.
I’m a little rusty at remembering to take photos of the smoke but the tri-tips were very good! I will be smoking more of these in the future for sure.
Hope everyone is well,
Dave
We don’t get see many tri-tips around here so when I saw these at a local specialty grocery store I bought 3 of them to try. I know a lot of folks marinate tri-tips and I will in the future, but I put a different dry rub on each and gave it a try. One got Paul Prudhomme’s RedFish Magic, another got Southern Flavor Charbroil Seasoning, and the last got a Santa Maria rub.
I rubbed each tri-tip a couple hours before the smoke and returned them to the fridge. As I started the smoker I got them back out to warm on the counter.
Into the 250° smoker until they hit 120°.

Moved them to over the coals in my firebox to sear. Pulled them at medium rare.

And plated with some corn and fried potatoes.

I’m a little rusty at remembering to take photos of the smoke but the tri-tips were very good! I will be smoking more of these in the future for sure.
Hope everyone is well,
Dave