I've been wanting to try a smoked tri tip ever since I received Jeff's newsletter describing his smoke of this cut of meat. I live in a somewhat rural part of North Carolina so I had a challenge finding someone who knew what a tri tip was, never mind finding someone who could order one for me. On a whim, my wife stopped at one of the higher end grocery stores and asked if they sold tri tips. Well it was my lucky day as they had one on the table that they were just about to cut up for kabob meat. Saturday I put the tri tip in a zip lock bag with 1/4 cup of Worcestershire sauce and 6 tablespoons of Jeff's rub and let it sit overnight. Sunday I made the baked beans and got the smoker cranked up with some hickory and cherry chunks mixed in the charcoal. Once my Weber Smokey Mountain was up to temp and putting out TBS I put the beans on first. Thirty to forty minutes later, the tri tip hit the top rack. I kept the temps between 230 and 240 and the tri tip was at 145 within 75 minutes. I was surprised how quick it got up to temp. I brought the roast in the house and let it rest while we plated the beans and homemade potato salad the wife made the night before. I sliced up the tri tip and it was so tender and delicious it was unbelievable. I'll be smoking this cut of meat often! Now, on to the que-view...
Tri tip and beans on the smoker...
Slicing the tri tip across the grain on the bias...
Plated and ready for eating with smoked baked beans and potato salad!
Tri tip and beans on the smoker...
Slicing the tri tip across the grain on the bias...
Plated and ready for eating with smoked baked beans and potato salad!
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