Some reason or another I didn't take very many pics for this one. Doesn't really matter though as it's a pretty simple dinner. Sunday was another screaming hot day so outdoor activities (like yard work) were very limited. That afforded me time to smoke a tri tip roast. I've done a couple of tenderloin roasts recently that came out beautiful edge to edge pink and just perfect. Decided I wanted to try that concept with the tri tip: mid 200's for a bit to set the bark then low temp finish.
The roast: 2 1/2 pounds
Rubbed with a little Worcestershire sauce then seasoned with kosher salt and butcher's grind black pepper
Onto the smoker at 3:00 and this is one hour later
Sliced up some bread, brushed with my homemade garlic & herb infused EVOO then dusted with a spice mix with truffle, Parmesan, and black garlic
Took an hour and a half. Here it is done and ready to slice
Sliced and ready to serve. I got exactly what I'd hoped for. This time I actually paid attention to the grain direction and sliced it across the grain
Dinner plated up with a salad, the bread, and some noodles in an herb and cream sauce. Too hot to be out on the patio so eating inside.
This thing cooked WAY faster than anticipated. I guessed about a 2 hour cook. When the IT hit 122 I shut the smoker down. At 125 I opened the smoker door to let the heat out. By the time everything else was done the IT was at 131. Ran about 40 minutes at 245 then dropped the smoker temp to 200 to finish. This was by far the best tri tip I've done. Excellent hickory smoke flavor, melt in your mouth tender, juicy, and simply delicious. I've become quite enamored with the smoking method I've used a few times. It's turning out some darned fine meat. Overall, a successful weekend of smoking: the pork ribs on Saturday and this baby on Sunday.
Not exactly my typical post but this was so good I had to post it, even though I somehow missed a bunch of pics. Thanks for dropping in and I'll see y'all again soon I hope. Time to go water some plants...oh joy!! At least we got a little break from the heat. It's only 101 today
Robert
The roast: 2 1/2 pounds
Rubbed with a little Worcestershire sauce then seasoned with kosher salt and butcher's grind black pepper
Onto the smoker at 3:00 and this is one hour later
Sliced up some bread, brushed with my homemade garlic & herb infused EVOO then dusted with a spice mix with truffle, Parmesan, and black garlic
Took an hour and a half. Here it is done and ready to slice
Sliced and ready to serve. I got exactly what I'd hoped for. This time I actually paid attention to the grain direction and sliced it across the grain
Dinner plated up with a salad, the bread, and some noodles in an herb and cream sauce. Too hot to be out on the patio so eating inside.
This thing cooked WAY faster than anticipated. I guessed about a 2 hour cook. When the IT hit 122 I shut the smoker down. At 125 I opened the smoker door to let the heat out. By the time everything else was done the IT was at 131. Ran about 40 minutes at 245 then dropped the smoker temp to 200 to finish. This was by far the best tri tip I've done. Excellent hickory smoke flavor, melt in your mouth tender, juicy, and simply delicious. I've become quite enamored with the smoking method I've used a few times. It's turning out some darned fine meat. Overall, a successful weekend of smoking: the pork ribs on Saturday and this baby on Sunday.
Not exactly my typical post but this was so good I had to post it, even though I somehow missed a bunch of pics. Thanks for dropping in and I'll see y'all again soon I hope. Time to go water some plants...oh joy!! At least we got a little break from the heat. It's only 101 today
Robert
