I perused as much of the Beef section of the forum as I could and was not able to find any detailed info on smoking tri-tips to perfection. Now, of course, I am in urgent need of help.
I bought two slightly trimmed 3 lb tri-tips (6 lbs total) from the market yesterday and just now I applied the dry rub.
I am entertaining some family from back East and will likely be taking them around town all day. Good thing is I have the electric "set-it-and-forget-it" smoker.
BUT.....I have no idea what temp I should cook them at and how long they will take. Is it like a brisket where you set it at like 200-225 and expect 90 minutes/lb? And if it is, do I go by total weight of both tri-tips or just for each one, as they are separate? I'm thinking the latter, but I would prefer to ask the masters instead of just guessing
Any advice would be MUCH appreciated.
Thanks,
ChargerPower
I bought two slightly trimmed 3 lb tri-tips (6 lbs total) from the market yesterday and just now I applied the dry rub.
I am entertaining some family from back East and will likely be taking them around town all day. Good thing is I have the electric "set-it-and-forget-it" smoker.
BUT.....I have no idea what temp I should cook them at and how long they will take. Is it like a brisket where you set it at like 200-225 and expect 90 minutes/lb? And if it is, do I go by total weight of both tri-tips or just for each one, as they are separate? I'm thinking the latter, but I would prefer to ask the masters instead of just guessing
Any advice would be MUCH appreciated.
Thanks,
ChargerPower