Discussion in 'Beef' started by acemakr, Apr 17, 2010.

  1. acemakr

    acemakr Smoking Fanatic

    Salt, pepper, maybe some garlic powder then into the smoker for 2 to 3 hours at 230 to 245 until the internal temp gets to 155 (med rare).

    It can't be that easy. What am I missing?
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    155 is not med rare 130-140 is med rare. Id take it to 135 then foil for about a hour and you will get a nice med rare-med
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    You got it except the med rare part. Should be 135' and they will be fine.
  4. Let us know how it turns out. I'm thinking of a tri tip this weekend as well. if anyone has a recipe they wouldn't mind sharing it would be appreciated. The spicier the better.
  5. What I was about to say. Its not a really hard cut in the smoker if you don't leave it in too long. I have one in the smoker at the moment. Ill probably let it go to 135-140 then maybe foil it for 20mins or so. Salt, pepper and a little garlic powder is always a classic. I have mine rubbed with a spicy rub and burning at about 275 over oak. Good luck with yours.

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