Santa Maria Tri Tip

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jond36

Smoking Fanatic
Original poster
Dec 27, 2012
305
293
SOCAL
I made some Tri Tip, and being from California, Santa Maria open flame is the way to do it since the 1800's. I cooked about a 3.5lb tri tip on the grill with cast iron grates for about 10 mins on each side. The IT was about 80 F degrees. I finished inside in the oven until 130 F degrees, and let it rest for 30 mins.
I rubbed the cut with mustard before applying some rub. The mustard helps the char. (I did a side by side test years ago that showed me mustard provides a darker bark during smoking even at low temps. For that reason I use it on everything, whether hot and fast or slow glow)

Not too much to post here as I took a few Q-view shots after the wife and kids dug in. Enjoy
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IMG_7915.jpeg
 
You did it rare. I am not going to state "well".
I used to grind my TT as wife doesn't like medium beef and it was cheap. Price jumped so looking for other sources
 
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I made some Tri Tip, and being from California, Santa Maria open flame is the way to do it since the 1800's. I cooked about a 3.5lb tri tip on the grill with cast iron grates for about 10 mins on each side. The IT was about 80 F degrees. I finished inside in the oven until 130 F degrees, and let it rest for 30 mins.
I rubbed the cut with mustard before applying some rub. The mustard helps the char. (I did a side by side test years ago that showed me mustard provides a darker bark during smoking even at low temps. For that reason I use it on everything, whether hot and fast or slow glow)

Not too much to post here as I took a few Q-view shots after the wife and kids dug in. Enjoy
View attachment 714812View attachment 714813
Money!!!

Great cook,

- Jason
 
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Very nice , and love the char on that .

At 10 minutes on each side , did you get very much smoke on the TT ?

David
Not much smoke flavor, but the char flavor came through pretty well. The char by itself was too much, but with a full slice of meat it tasted good.
 
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