Smoking tri tip

[cconk454]

Has anyone tried smoking this cut of meat and if you did how did it come out

 

[walking dude]

first off.........did you try doing a search?

 

[walking dude]

okay.........i did a google on it.............you do know google don't you?

from what i have found.........the tri-tip is a VERY tender piece of meat......part of the sirlion.......doesn't benifit from low and slow.........

but here are two links that should help


http://forums.bbqgalore.com/backyard...read.bbq?t=968

http://www.barbecuenews.com/forum/to...&TOPIC_ID=5310

 

[white cloud]

I had one but cut it in thirds. I'll have to try a whole one.

 

[smokebuzz]

I have done a few, i seer it over the fire box graet, then into the smoke chamber till it hit 125*, rest for a bit and slice. i used salt,pepper and a LITTLE rosemary, very good eats

 

[richoso1]

I smoke that cut all the time. I treated it much like other meats, I slather it with mustard and dust with seasoning/rub. Smoke it at 225* till internal temp hits 137-142. I don't add any wood oncwe it hits 110*. too smokey of a taste. Enjoy.