Smoked Tri Tip

[912smoker]

Was walking rheu the isles try decide what to cook when this TT jumped into the cart. With a nice fat cap it's perfect for smoking all the way to brisket temps.
Got an ugly gash out of the wrap.


Used a binder of The W Sauce and added a generous layer of Blues Hog Bold and Beefy. Love the BH flavor and WM has the big bottle on sale for $3
Then added a light coat of Lane's Ancho Expresso for the extra earthy flavor.
Had the MBGF lease with BH lump and pecan chunks humming along at 275°.

About 3 hrs in bark in looking good but no temp yet.

4 hrs and ready to wrap @ 175 IT.
Rolled out the pink paper and added a dash of Kosmos Q Brisket mop and back on . Bumped the temp up to 300°

Didn't really keep up with time but probably 1 1/2 hrs later was probing at 203 and tender.

Rested for an hr then unwrapped and loved the color and beef aroma.


Knife just slid thru while following my guide someone posted for me(sorry I can't give credit to the correct member).

Plated up with some baked beans, corn on the cob and smoked, frozen hash browns topped with avocado toast seasoning.

No Knife needed and very flavorful so looking forward to leftovers tomorrow night!

Keith

 

[jaxgatorz]

The tri tip looks great. I rarely see them for sale here.

 

[Brokenhandle]

Dang Keith... looks like you nailed it!

Ryan

 

[jcam222]

Looks tasty Keith! Don't see that cut often here

 

[chopsaw]

Nice work Keith !

 

[normanaj]

Damn!

I need me some tri-tip.

 

[912smoker]

The tri tip looks great. I rarely see them for sale here.

The local Food Lion has been hit or miss lately but WM was the first place I saw them.

Keith

 

[fxsales1959]

Was walking rheu the isles try decide what to cook when this TT jumped into the cart. With a nice fat cap it's perfect for smoking all the way to brisket temps.
Got an ugly gash out of the wrap.
View attachment 704695
View attachment 704696
Used a binder of The W Sauce and added a generous layer of Blues Hog Bold and Beefy. Love the BH flavor and WM has the big bottle on sale for $3
Then added a light coat of Lane's Ancho Expresso for the extra earthy flavor.
Had the MBGF lease with BH lump and pecan chunks humming along at 275°.
View attachment 704697
About 3 hrs in bark in looking good but no temp yet.
View attachment 704698
4 hrs and ready to wrap @ 175 IT.
Rolled out the pink paper and added a dash of Kosmos Q Brisket mop and back on . Bumped the temp up to 300°
View attachment 704699
Didn't really keep up with time but probably 1 1/2 hrs later was probing at 203 and tender.

Rested for an hr then unwrapped and loved the color and beef aroma.
View attachment 704703
View attachment 704700
Knife just slid thru while following my guide someone posted for me(sorry I can't give credit to the correct member).
View attachment 704701
Plated up with some baked beans, corn on the cob and smoked, frozen hash browns topped with avocado toast seasoning.
View attachment 704702
No Knife needed and very flavorful so looking forward to leftovers tomorrow night!

Keith

looks great!. We've been having them pop up here but much smaller and packed in pairs. always afraid to brisket style them.

 

[Gonna Smoke]

I'd gladly take a plate, Keith!!

 

[kelbro]

Looks great. I've done a couple 'brisket-style'. One came out excellent, one was just mediocre. Don't see them often here in NC.

 

[JLinza]

Looks great,

 

[912smoker]

Dang Keith... looks like you nailed it!

Ryan

Thanks Ryan it had a great flavor but think maybe next time I'll go nekkid or try the foil boat to develop a deeper bark.
Don't worry.....no pics

Looks tasty Keith! Don't see that cut often here

WM for the first place I ever saw down here and they always have a nice fat cap.
Local Food Lion gets in a few Swift brand but usually trimmed pretty close and never a regular item. My ex husband in law is the store manager and says he can get them on request. Obviously he's not trustworthy

Nice work Keith !

The wife is not a med rare person and prefers this technique for TT.
Thanks for lookin!

Thanks Norm maybe next time I'll grill a smaller one just for me!

Keith

 

[gmc2003]

Most excellent looking TT Keith. I've got one more sitting in a deep freeze. I may have to give this a go.

Point for sure
Chris

 

[slavikborisov]

Was walking rheu the isles try decide what to cook when this TT jumped into the cart. With a nice fat cap it's perfect for smoking all the way to brisket temps.
Got an ugly gash out of the wrap.
View attachment 704695
View attachment 704696
Used a binder of The W Sauce and added a generous layer of Blues Hog Bold and Beefy. Love the BH flavor and WM has the big bottle on sale for $3
Then added a light coat of Lane's Ancho Expresso for the extra earthy flavor.
Had the MBGF lease with BH lump and pecan chunks humming along at 275°.
View attachment 704697
About 3 hrs in bark in looking good but no temp yet.
View attachment 704698
4 hrs and ready to wrap @ 175 IT.
Rolled out the pink paper and added a dash of Kosmos Q Brisket mop and back on . Bumped the temp up to 300°
View attachment 704699
Didn't really keep up with time but probably 1 1/2 hrs later was probing at 203 and tender.

Rested for an hr then unwrapped and loved the color and beef aroma.
View attachment 704703
View attachment 704700
Knife just slid thru while following my guide someone posted for me(sorry I can't give credit to the correct member).
View attachment 704701
Plated up with some baked beans, corn on the cob and smoked, frozen hash browns topped with avocado toast seasoning.
View attachment 704702
No Knife needed and very flavorful so looking forward to leftovers tomorrow night!

Keith

looks amazing. i still havent got a chance to do one although id really like to!