HELP TRI TIP

[allsmokedout]

Hi guys, I'm new here looking forward to all your advice! Right this second I am smoking my first Tri Tip on my new Weber smoky mountain and this is getting confusing! I have two 3# Tri Tips meat temperature in one of them is 126 Degrees.  The smoker Temp is 245 and I've been smoking it for almost an hour. 
How long should this take?

 

[sethb]

That's about right.  If I were you, I'd pull off now, take off out the center section, and drop the grill right over the coals to finish it off.  I like a little crust on my tri tips.

 

[dockman]

Do as SethB says

 

[sethb]

First time smoking trip tip can be a little confusing, especially if you've already done a pork shoulder some other cut that requires a high internal temp.  When tri tip reaches temp, it just looks like a soft, pink lump, not a whole lot different than when it goes on.  It won't have any crust or bark unless you pull it a little early and sear it at the end.  At least in my experience, anyway.

 

[allsmokedout]

image.jpg

• allsmokedout
• Apr 20, 2014

Feeling proud right now

 

[gary s]

Welcome to SMF, looks like it turned out pretty good to me.

Gary S