Tri Tip help!!

[leonidasmma]

hey guys i'm looking to cook up a tri tip and I'm looking for a good rub to hit it with and trying to make the decision on how to cook it Smoke it or Grill it.....Thoughts? Ideas?

 

[chef jimmyj]

I mixed this up for Pastrami but had left over and used it on Roast Beef, it was Great. You will need to add 1-2T Salt but I think you will find it tasty. I don't do Beef without Smokey Au Jus. You can do Tri Tip on the Grill but why not Smoke it. Either way, check the Internal Temp...120*F for Rare, 130* M/R, 140* Medium, 150* M/Well and 160*F for Worthless...JJ

Pastrami / Beef Rub

2T Turbinado Sugar

2T Black Peppercorns

1T Coriander Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1tsp Allspice Berries

1tsp Mustard Seed

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

1tsp Juniper Berries ( I was out )

All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse.

Add the Sugar and Salt, if using, and Rub on meat.

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

This is more All Purpose with some sweetness. You can add some Cumin, Mexican Oregano and Chipotle Powder for more of a Southwest flavor...

Mild Bubba Q Rub

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

 

[scarbelly]

Here is the original rub from Santa Maria - home of TriTip 
[h3]Ingredients[/h3]

• 3 tablespoons garlic  powder
• 2 tablespoons salt
• 2 tablespoons ground  black  pepper

I smoke several a month using this recipe I got from BBQ Goddess who used to be a member here 

Java Rub

1/2 cup coffee grounds (I use the Cuban coffee, its stronger and ground finer or you can uses espresso powder)

1/2 cup cocoa powder

1/2 cup turbinado sugar

1/2 cup kosher salt

2 Tbs cinnamon

2 Tbs Cayenne

Smoke at 225 until the IT hits 130 then wrap in foil and in a couple of towels to rest for 30 minutes before slicing 

I also put a pan of beef stock under the roast to capture the drippings. I defat the drippings and reduce the stock for au jus for french dips the next day 

 

[leonidasmma]

That sounds amazing!  I think i will give that a try today!  I'll make sure to post QVIEW!!!!!!!!!!
 

 

[smokinhusker]

I'll vouch for the Java Rub!! Gary sent me the recipe and I made it for the first Beef Back Ribs I smoked...it is awesome on beef!

 

[leonidasmma]

Getting into all the rubs and brine's it gets intense and damn if there isn't a ton of ingredients that I'm now looking to add to my spice shelf and fridge!  Lovin it though!!!!!!!!!!!!
 

 

[flyinion]

hey guys i'm looking to cook up a tri tip and I'm looking for a good rub to hit it with and trying to make the decision on how to cook it Smoke it or Grill it.....Thoughts? Ideas?

I've done a few now, with my own spice rub, basic salt & pepper, and Jeff's rub recipe.  I have to say I like Jeff's so far.  Also, smoking vs. grill?  Hands down SMOKE that sucker.  I did side by side to the same temp a few weeks back grilled & smoked for a work BBQ/potluck.  The smoked one was more flavorful and wayyyy more tender hands down.  I'll never grill tri-tip again.  The crazy thing is Jeff's newsletter for tri-tip says 2-3 hours, and the first time I did it on my gas grill around 250 it took nearly 3 hours.  On my WSM around 240 it takes about 1 1/2 hours for a 3lb tri-tip to hit 140.  Don't know why but I'm not complaining. (same air & meat probes used on BOTH devices)

 

[chef jimmyj]

Is that Java Rub for Tri-Tip or making Hot Chocolate!!!

Just kidding, sounds good...JJ

 

[leonidasmma]

I've done a few now, with my own spice rub, basic salt & pepper, and Jeff's rub recipe.  I have to say I like Jeff's so far.  Also, smoking vs. grill?  Hands down SMOKE that sucker.  I did side by side to the same temp a few weeks back grilled & smoked for a work BBQ/potluck.  The smoked one was more flavorful and wayyyy more tender hands down.  I'll never grill tri-tip again.  The crazy thing is Jeff's newsletter for tri-tip says 2-3 hours, and the first time I did it on my gas grill around 250 it took nearly 3 hours.  On my WSM around 240 it takes about 1 1/2 hours for a 3lb tri-tip to hit 140.  Don't know why but I'm not complaining. (same air & meat probes used on BOTH devices)

I smoked it but was kinda dumb about not checking the Internal Temp I would just take a quick look at it and it didn't look quite right (Didn't realize I'd have to Sear it to get the grill marks and dark(er) outter crisp) Cooked it for 3 hrs anywhere from 200-250 (Hard to keep temp consistant for NEWBIES) and at the 3 hr mark internal temp was 158!!! I thought I'd KILLED IT!!! ended up looking GREAT inside and out with a nice little smoke ring!

 

[leonidasmma]

I've done a few now, with my own spice rub, basic salt & pepper, and Jeff's rub recipe.  I have to say I like Jeff's so far.  Also, smoking vs. grill?  Hands down SMOKE that sucker.  I did side by side to the same temp a few weeks back grilled & smoked for a work BBQ/potluck.  The smoked one was more flavorful and wayyyy more tender hands down.  I'll never grill tri-tip again.  The crazy thing is Jeff's newsletter for tri-tip says 2-3 hours, and the first time I did it on my gas grill around 250 it took nearly 3 hours.  On my WSM around 240 it takes about 1 1/2 hours for a 3lb tri-tip to hit 140.  Don't know why but I'm not complaining. (same air & meat probes used on BOTH devices)

I smoked it but was kinda dumb about not checking the Internal Temp I would just take a quick look at it and it didn't look quite right (Didn't realize I'd have to Sear it to get the grill marks and dark(er) outter crisp) Cooked it for 3 hrs anywhere from 200-250 (Hard to keep temp consistant for NEWBIES) and at the 3 hr mark internal temp was 158!!! I thought I'd KILLED IT!!! ended up looking GREAT inside and out with a nice little smoke ring!

 

[scarbelly]

I smoked it but was kinda dumb about not checking the Internal Temp I would just take a quick look at it and it didn't look quite right (Didn't realize I'd have to Sear it to get the grill marks and dark(er) outter crisp) Cooked it for 3 hrs anywhere from 200-250 (Hard to keep temp consistant for NEWBIES) and at the 3 hr mark internal temp was 158!!! I thought I'd KILLED IT!!! ended up looking GREAT inside and out with a nice little smoke ring!

So what did you rub it with and how was the flavor.  Even with the high IT it should have still been nice and juicy if you let it rest first

 

[leonidasmma]

So what did you rub it with and how was the flavor.  Even with the high IT it should have still been nice and juicy if you let it rest first

I rubbed it with a a mix i got from here but tweaked it a little nothing crazy 2 Tbsp Garlic Powder1 Tbsp Fresh Ground Pepper1 Tbsp Table Salt1 Tbsp Chili FlakesHad a TON of left over rub as it was well coated when I was done I'm gonna post pics in another thread cause I don't know how to add there here! HAHAAnd I did toss it in Aluminum Foil and wrapped that in a towel for about 20 min and would have left it longer but was afraid that it was TOO high a temp already (Got Nervous HAHA) took it out and Dropped my Grill piece down to where it was ALMOST touching the coals and then seared both sides for 2 min a side. Got a great little outside crisp and the pics came out GREAT!

 

[flyinion]

So what did you rub it with and how was the flavor.  Even with the high IT it should have still been nice and juicy if you let it rest first

Yeah I was pretty surprised how a higher temp can still not kill tri-tip when it's smoked.  When I did two last weekend one was just slightly bigger and they both got done (about 145) nearly 2 hours before people finally showed up.  I wrapped them and stuff them in a cooler.  The bigger one was kinda medium looking and was ok,  I have no idea but even though the other one ended up looking med-well (just barely pink) after I unwrapped it another hour  later to slice up for "doggie bags" I think it was actually more tender and juicy than the other one.