Smoking Tri-Tip Roast....Advice needed!

[smokingmofo]

Hello,

I am going to be smoking a 2.8 pound Tri-Tip roast tomorrow and would like to ask some advice.

I usually grill Tri-Tip, this will be the first time I use my electric smoker. I want to use the smoker but I also do not want to lose the burnt ends I get when grilling. I am thinking to accomplish this I would have to cook is 75% of the way in the smoker then transfer it to the grill and finish fast over high flame.

Does my plan sound good? If so, at what internal temperature should I transfer from the roast from the smoker to the grill? How long should I leave on the grill? I do not want to over cook the meat. If this is a bad plan please tell me the proper way to accomplish.

Thanks!

Shad

 

[venture]

I don't see your location in your profile?  That would help the experts here when you have future questions?

If you normally grill tri tip, I suspect you might be near CA where the tri tip became famous. Grilling over a medium to medium high heat was traditional. Done right they "puff up" when grilled, and require about a half hour rest before slicing across the seemingly always wandering grain.  Note the different directions of the grain before rubbing and cooking.  Juices saved of course, even after the rest and slicing.

I usually grill mine.  They will smoke up well but will not "puff up" like when grilled.

A little sear after smoking wouldn't hurt.  I would take them to less than 75% before searing? Then I would sear over very high heat for as little time as possible.  I do like them about medium rare.  It might take a couple of practice runs to get them where you and your family want them to be.

Then, as I said, I usually grill these in the traditional fashion?

Good luck and good smoking.

 

[kathrynn]

Hi Shad!  I saw tri tips at Costco today.  Had to think about them for a bit!  May try them later.  Show q-views!

Would you mind going to Roll Call and sign in so we can give you a proper welcome?

 

[linguica]

Following this post. My wife just came home with two 5 lb cross rib roasts. I'm thinking that similar procedure will work for me as well.

 

[venture]

Linguica, the cross rib is a totally different cut.  It comes off the chuck.

It will require different handling than the tri tip which comes from the bottom sirloin.

Good luck and good smoking.

 

[linguica]

Linguica, the cross rib is a totally different cut.  It comes off the chuck.

It will require different handling than the tri tip which comes from the bottom sirloin.

Good luck and good smoking.

Thank for your help. I guess slow, moist roasting would work better.