Smoking Tri Tip

[Full of smoke]

So, this is my second Tri Tip I have smoked. I cannot get over how quick the smoke is 2 1/2 hours ish. The flavor and ability to turn this slab into any meal i want. So far my favorite after the initial chow down is making an old fashioned sandwich and some firehouse coleslaw to go with it.

 

[SonnyE]

Last Tri-Tip I made was on the gas barby. It got over done, and was a great disappointment to my wife.
I think I want to make the next, if I'm allowed, in my MES 30 and mostly just as an outdoor oven. (Most of the Family does not like smoked meat. :confused::( )
Then a quick sear to fool them, and Wa-La... bloody meat. :p:D

 

[SmokinAl]

Gosh I wish we could get TT's here for a decent price. I might as well buy a ribeye.
Al

 

[Full of smoke]

Last Tri-Tip I made was on the gas barby. It got over done, and was a great disappointment to my wife.
I think I want to make the next, if I'm allowed, in my MES 30 and mostly just as an outdoor oven. (Most of the Family does not like smoked meat. :confused::( )
Then a quick sear to fool them, and Wa-La... bloody meat. :p:D

They will never know muahaha

 

[Full of smoke]

Gosh I wish we could get TT's here for a decent price. I might as well buy a ribeye.
Al

The prices here are ok because no one knows what it is. When I asked my butcher if he had some he grinned and whispered "best kept secret".

 

[SonnyE]

Gosh I wish we could get TT's here for a decent price. I might as well buy a ribeye.
Al

That was part of her disappointment. It was expensive to over cook. :oops:

I remember when TriTip was considered a cheap cut of meat.

 

[zippy12]

SonnyE yes do not over cook. I run mine with a meat probe - Sear both sides HARD! then indirect to 127F then wrap and rest for 15 or 20 min...

They are delish!

 

[SecondHandSmoker]

That was part of her disappointment. It was expensive to over cook. :oops:

I remember when TriTip was considered a cheap cut of meat.

I am sure everyone remembers when brisket was considered a cheap cut of meat too.

 

[RiversideSm0ker]

I am definitely a fan of the Tri Tip sandwich. A beautiful slice or two of medium rare Tri Tip with some Swiss cheese. Oh man, that’s heaven on a bun.

George

 

[SonnyE]

SonnyE yes do not over cook. I run mine with a meat probe - Sear both sides HARD! then indirect to 127F then wrap and rest for 15 or 20 min...

They are delish!

Thanks Zippy! I think mine hit something near 190°. :(:oops:

No excuses, I was also boiling crab at the same time.
I don't "Multi task" well at cookin... :oops::rolleyes:o_O LOL!

It all disappeared. :D

 

[PAS]

I recently did my first Tri Tip over the Labor Day weekend. Used my MES and a digital probe. Smoked at 225 to an internal temp of 135 then wrapped for half an hour. It was slightly pink inside but so juicy delicious!! Rubbed with Montreal steak seasoning.

 

[MeatSkull]

One of my favorites!!!

 

[mike5051]

Great looking TT Full Of Smoke!

Mike

 

[tjdcorona]

I recently did my first Tri Tip over the Labor Day weekend. Used my MES and a digital probe. Smoked at 225 to an internal temp of 135 then wrapped for half an hour. It was slightly pink inside but so juicy delicious!! Rubbed with Montreal steak seasoning. View attachment 375687

Thats what I use on mine as well --- I also add chili powder, garlic and anything else near that sounds good at the moment!