I typically do my tri tips over charcoal Santa Maria inspired (without a Santa Maria grill unfortunately) I got this new beef rub though and while I rarely use rubs someone else mixed up I wanted to try it on a couple different cuts. I did ribeye with it last week but not in the smoker. Here are the photos and while it came up to temp a lot faster in the smoker than I would of liked, it was tender, juicy and had a nice smoke flavor I usually don't get using my standard tri tip grilling methods.
Rub - Hardcore Carnivore Black - rested 3 hours in the fridge after rubbing
Smoker - MES40 with hickory at 225-235 degrees - took about 1.25 hours to get to 125 degrees IT
Sear - 22.5" charcoal kettle with hardwood lump charcoal - about 2 minutes each side
Had the baked beans under the tri tip in the smoker to make use of the drippin's
Mmmmmm good, I do like that rub. A little something different from my usual. Never thought to put charcoal in a rub but it works. Can't wait to see what kind of bark it makes on a brisket.
2.9 lbs trimmed
Rubbed and rested
The sear
Slicing
Sliced
And plated - just enough left over for sandwiches...barely
Rub - Hardcore Carnivore Black - rested 3 hours in the fridge after rubbing
Smoker - MES40 with hickory at 225-235 degrees - took about 1.25 hours to get to 125 degrees IT
Sear - 22.5" charcoal kettle with hardwood lump charcoal - about 2 minutes each side
Had the baked beans under the tri tip in the smoker to make use of the drippin's
Mmmmmm good, I do like that rub. A little something different from my usual. Never thought to put charcoal in a rub but it works. Can't wait to see what kind of bark it makes on a brisket.
2.9 lbs trimmed
Rubbed and rested
The sear
Slicing
Sliced
And plated - just enough left over for sandwiches...barely
