Came across a really nice lookin' Tri-tip in the store a while back so I snagged it to cook later.
So guess what? Now is that time.
Looked around for a good recipe and I found one that suited our tastes, as Sue like it well done and I like it med to med rare depending.
I know we all have this issue to different levels reading posts.
I went to the good ole faithful bulletins @ Smoking-Meats.com.
Jeff's recipes are very extensive and you can usually find one or more for just about anything.
So here is the one I used for this cook:
www.Smoking-Meat.com
Tri-tip into a tupperware for a bit of a dry brine of Jeff's Texas Rub.
Out of the refrigerator after a few hours and onto the grill @ 225 with competition blend Lumberjack pellets.
Here it is 2 hours later, pulled at IT temp in the center @135 degrees and the ends are @160. And resting after going through quality control.
That basically means cut a piece off the end so Sue could see if it was done enough for her and of course the obligatory taste test, and I cut it at the grain change to make sure it was not too rare for me, but passed on the taste test.
Once it rested I then sliced some up for plating. It was not dry at all, very moist and juicy!
Of course Sue's is on the left and you can guess what was for me.
Here it is plated, Sue opted for both end pieces (skipped what I cut up for her) and I went for the less done stuff.
You can see the nice smoke ring on Sue's pieces.....added some Loaded Mashed Taters, and Baked Zucchini and Cheese rounds.
Here are a couple off close ups.
All in all a very good meal.
Used the leftovers for lunch the next day in a tortilla with cooked onions and peppers with some shredded colby jack.
And I was able to put some in the freezer for another big lunch or quick dinner.
Thanks for lookin'
John
So guess what? Now is that time.
Looked around for a good recipe and I found one that suited our tastes, as Sue like it well done and I like it med to med rare depending.
I know we all have this issue to different levels reading posts.
I went to the good ole faithful bulletins @ Smoking-Meats.com.
Jeff's recipes are very extensive and you can usually find one or more for just about anything.
So here is the one I used for this cook:
Smoked Tri-tip Roast - Learn to Smoke Meat with Jeff Phillips
Smoked tri-tip is on of my favorite beef cuts to smoke when I am looking for a steak-like texture and flavor. The really awesome thing is that cooking steaks
www.Smoking-Meat.com
Tri-tip into a tupperware for a bit of a dry brine of Jeff's Texas Rub.
Out of the refrigerator after a few hours and onto the grill @ 225 with competition blend Lumberjack pellets.
Here it is 2 hours later, pulled at IT temp in the center @135 degrees and the ends are @160. And resting after going through quality control.
That basically means cut a piece off the end so Sue could see if it was done enough for her and of course the obligatory taste test, and I cut it at the grain change to make sure it was not too rare for me, but passed on the taste test.
Once it rested I then sliced some up for plating. It was not dry at all, very moist and juicy!
Of course Sue's is on the left and you can guess what was for me.
Here it is plated, Sue opted for both end pieces (skipped what I cut up for her) and I went for the less done stuff.
You can see the nice smoke ring on Sue's pieces.....added some Loaded Mashed Taters, and Baked Zucchini and Cheese rounds.
Here are a couple off close ups.
All in all a very good meal.
Used the leftovers for lunch the next day in a tortilla with cooked onions and peppers with some shredded colby jack.
And I was able to put some in the freezer for another big lunch or quick dinner.
Thanks for lookin'
John
