Tri Tip question

Discussion in 'Beef' started by pellet play, Oct 11, 2013.

  1. pellet play

    pellet play Newbie

    Gonna do a Tri Tip tomorrow, Should I use the Green Egg or the Rec Tec pellet smoker? Both have their advantages. Just wondered which one would be the best option. I guess I could smoke it on the pellet until I reach an internal of 120* and then finish it to 135* and put a nice sear on it with the egg? Just looking for suggestions! And thank you!
     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Either way.  I have only done my Tri's on the Weber.  Did mine like a steak and man was it good!

    Kat
     
  3. s2k9k

    s2k9k AMNPS Test Group

    I vote option 2 for the max smoke penetration......oh wait we can't vote here!
     
  4. pellet play

    pellet play Newbie

    Thinking of applying the rub tonight, pouring a little worcestershire and hot sauce in a vacuum bag and vacuum packing it until tomorrow. When I get it out I will apply a little more "light" rub for color and caramelization and throw it on. 
     
  5. chef willie

    chef willie Master of the Pit OTBS Member

    Sounds good to me. I wanna see that RecTec in action so plz post lotz of qview.....Willie
     
  6. bkleinsmid

    bkleinsmid Smoking Fanatic

    I'm with you on the smoke then grill idea. I love tri-tip done that way......

    Brad
     
  7. diesel

    diesel Smoking Fanatic

    My opinion would be that both ways would be great.  Need to flip a coin on that one.  Tri's are great cooked hot and fast as well as slow and low.

    good luck.

    Aaron.
     
  8. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    The Egg will do it all!  Smoke it then crank it up and about 2 or 3 minutes on each side.

    Be sure to post Q-View!

    Bill
     
  9. I just did my first Tri TIp, I found it on sale in a bag marinade applied. I smoked it with apple at 200, Shoulda finished it on the grill, I pulled it at 135, Wrapped in foil and a beach towl and let it rest for about 3 hrs,,,,, Very tender, Won't get another in a bag like that. I use y own rubs. The low temp smoke was great,,, but the color was dissapointing,,, Use the grill. I took a couple pics but it was the same color goin in as it came out.
     
  10. venture

    venture Smoking Guru OTBS Member

    The tri tip, as made famous in Santa Maria, was grilled over local oak wood.  Commonly called red oak, but I believe it a slightly different variety of coastal oak.

    Try smoking it to within a few degrees of your target and finish with a quick reverse sear over hot coals.  You will like it.

    Being a traditionalist, I grill most of mine over a medium hot direct heat with the lid closed. Not exactly the way they were done in Santa Maria, but it does add some additional smoke flavor.

    Good luck and good smoking.
     
    Last edited: Oct 14, 2013
  11. Indirect with Oak and Cherry smoke is my vote.
     

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