I have probably made a couple hundred tri tips in my time on the BBQ or over a campfire pit using only red oak chunks for fuel. So I decided I would try it out in my Smoke vault. First I trimmed the tips removing a little more of the fat cap than I normally do.
Next I marinated for 8hrs by blending peeled garlic cloves, whole peppercorns, EVOO and Kosher salt until peppercorns are broken up.
Then I seared the fat cap side on a very hot bbq to get the cap hot and start to melt.
Now into the smoker cap side up at 230° using red oak and pulled after about 2hrs at 135° internal temp. Then straight onto Q to burn off some of the fat cap and a quick sear on the other side.
After letting them rest for about 40mins I removed the remaining fat cap and sliced. I plated with asparagus that I grilled on the Q and saffron rice. And of course a good Cabernet.
The family said it was one of the best tri tip's that I have ever made. And they devoured almost all of the 8lbs of meat. I will be making my tips this way when at home from now on.
Next I marinated for 8hrs by blending peeled garlic cloves, whole peppercorns, EVOO and Kosher salt until peppercorns are broken up.
Then I seared the fat cap side on a very hot bbq to get the cap hot and start to melt.
Now into the smoker cap side up at 230° using red oak and pulled after about 2hrs at 135° internal temp. Then straight onto Q to burn off some of the fat cap and a quick sear on the other side.
After letting them rest for about 40mins I removed the remaining fat cap and sliced. I plated with asparagus that I grilled on the Q and saffron rice. And of course a good Cabernet.
The family said it was one of the best tri tip's that I have ever made. And they devoured almost all of the 8lbs of meat. I will be making my tips this way when at home from now on.
