- Nov 15, 2012
- 1,025
- 107
Hi everyone,
Recent posts on smoking tri tips by MossyMO and dirtsailor2003 got me all inspired to try my hand at smoking tri tip for the first time. I greatly appreciate the excellent directions and qview provided by these guys.
I had 4 tri tip steaks in the freezer, irregular in size, about 2 lbs worth total. I started off with SPOG rub (1 tsp kosher salt, 1-1/2 tsp ground black pepper, 1 tsp onion powder, 1 tsp granulated garlic).
I smoked at 225 deg F setpoint using a mix of oak and peach pellets for about 1 1/2 hours until IT reached 132 deg F. I wrapped them in foil for about 15 minutes, then sliced. The steak was tender, moist, and cooked to a nice medium rare. Smoke flavor was good, but I could barely taste the garlic and onion in the rub, so I need to go heavier on the rub next time.
But I have to say, I'm pretty impressed with how tasty and tender the tri tip cut is.
I've seen lots of posts about reverse searing, and I think I'll try that next time. Maybe go to an IT of 120 deg F, then sear for a minute or so on each side? Something like that, anyway.
Thanks for looking, everyone! And thanks again dirtsailor and MossyMO for the inspiration and how-to!
Clarissa
Recent posts on smoking tri tips by MossyMO and dirtsailor2003 got me all inspired to try my hand at smoking tri tip for the first time. I greatly appreciate the excellent directions and qview provided by these guys.
I had 4 tri tip steaks in the freezer, irregular in size, about 2 lbs worth total. I started off with SPOG rub (1 tsp kosher salt, 1-1/2 tsp ground black pepper, 1 tsp onion powder, 1 tsp granulated garlic).
I smoked at 225 deg F setpoint using a mix of oak and peach pellets for about 1 1/2 hours until IT reached 132 deg F. I wrapped them in foil for about 15 minutes, then sliced. The steak was tender, moist, and cooked to a nice medium rare. Smoke flavor was good, but I could barely taste the garlic and onion in the rub, so I need to go heavier on the rub next time.
But I have to say, I'm pretty impressed with how tasty and tender the tri tip cut is.
I've seen lots of posts about reverse searing, and I think I'll try that next time. Maybe go to an IT of 120 deg F, then sear for a minute or so on each side? Something like that, anyway.
Thanks for looking, everyone! And thanks again dirtsailor and MossyMO for the inspiration and how-to!
Clarissa
