Smoked tri tip

[Nick-IA]

Never done a tri tip before and been wanting to for a while. Finally got one and did it today. I smoked it at about 275 until 125. Then rested and seared. Served with a chimichurri sauce and glazed carrots. Man was it good!

Included a pic of my set up today. Football and smoke. Perfect.

Trimmed and ready

On the smoker

My set up today

Off the smoker

Seared

Served!!

 

[jaxgatorz]

Looks awesome. Nice set up too !!

 

[smokerjim]

looks great, love the set up also!

 

[yankee2bbq]

YEAP! Awesome job! Like the set up too!

 

[MJB05615]

Looks delicious. Love the setup, and the cigar cutter is nice.

 

[jcam222]

Very nice job on that tri tip.

 

[SmokinAl]

The TT looks awesome!
I like your setup too!
Looks like a perfect place to watch football!
Al

 

[agaffer]

Never done a tri tip before and been wanting to for a while. Finally got one and did it today. I smoked it at about 275 until 125. Then rested and seared. Served with a chimichurri sauce and glazed carrots. Man was it good!

Included a pic of my set up today. Football and smoke. Perfect.

Trimmed and ready
View attachment 465504

On the smoker
View attachment 465505

My set up today
View attachment 465506

Off the smoker
View attachment 465507

Seared
View attachment 465509


Served!!
View attachment 465508

 

[agaffer]

Californians have known for a long time that Tri-tip is the best tasting piece of meat on the cow. Unfortunately there are only two per cow and now that everybody else is getting in on the secret it has gone from an inexpensive piece of meat to somewhat pricey and harder to find.
Yours looks so good I wish I could reach into the screen and grab a bite!
Give us the lowdown on your smoker. Is it homemade, can you cold smoke on it?

 

[lilhef]

Looks great both meal and set up!

 

[Nick-IA]

Californians have known for a long time that Tri-tip is the best tasting piece of meat on the cow. Unfortunately there are only two per cow and now that everybody else is getting in on the secret it has gone from an inexpensive piece of meat to somewhat pricey and harder to find.
Yours looks so good I wish I could reach into the screen and grab a bite!
Give us the lowdown on your smoker. Is it homemade, can you cold smoke on it?

Thanks. It’s homemade from cedar using an old wood burning stove I came across. Pipe is an old clay chimney pipe I had laying around. First one I’ve done and just winged it on design. Really happy with how it turned out.

Not sure on the cold smoke yet. Possibly when it cools down. Might have to use one of those pellet cold smoke trays. I think that would work. Doubt I can keep it 80-90 degrees with a fire in the box.