Weber smoked tri-tip with mustard coating

[redwood carlos]

Well all I post on lots of tri tip threads. Finally time to show you all my favorite tri tip recipe. I almost always cook them 2 at a time. I trim all the fat cap and freeze for later sausage making adventures. 

So I trim, then I jaccard the tri tip(forking works well too). Then I take both and put them in a ziplock bag with kikkoman teriyaki and 6-8 crushed garlic cloves.

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• redwood carlos
• May 8, 2014

I let this sit for an hour or so. Flipping when I go for a beer.

 

[redwood carlos]

Getting the Q ready I fill one weber charcoal holder as full as possible. 

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• redwood carlos
• May 8, 2014

Then I use *gasp* lighter fluid. I do this to ensure proper fuel size and heat since I have been doing since before all my fancy temp gadjets.

 

[redwood carlos]

 

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• redwood carlos
• May 8, 2014

Add cherry chunks and oak if you have them. I use oak pellets since I cant buy oak here. I can only harvest it. And getting them small to use for this is a pain.

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• redwood carlos
• May 8, 2014

Then I cover and wait for blueish white smoke.

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• redwood carlos
• May 8, 2014

Once ready I put on the two tris and bunch them up as much as possible. Then cover and smoke for 45 mins.

 

[brandon91]

Lookin good! Love me some nice med rare tri tip with red oak or hickory.

 

[chestnutbloom]

The only tri-tip I can find here is from Walmart at $6.58 a lb. Is this a fair price? I'd love to try it....

 

[redwood carlos]

Lookin good! Love me some nice med rare tri tip with red oak or hickory.

Thanks. I find the cherry oak combo to be my favorite for this.

 

[redwood carlos]

The only tri-tip I can find here is from Walmart at $6.58 a lb. Is this a fair price? I'd love to try it....:icon_question:

Better price than I pay for choice. I only buy when I see a choice cut that looks prime, with lots of marbling.

 

[redwood carlos]

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• redwood carlos
• May 9, 2014

Take some yellow mustard and some better than bullion,  and mix together. 

Add some fresh cracked black pepper, and the slather sauce is ready.

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• redwood carlos
• May 9, 2014

I sauce when the meat takes on this color. Brush on all over fairly thick.

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• redwood carlos
• May 9, 2014

 

[wood river bbq]

 
The only tri-tip I can find here is from Walmart at $6.58 a lb. Is this a fair price? I'd love to try it....

 

[redwood carlos]

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• redwood carlos
• May 9, 2014

I pulled it before the sauce set to my liking because the temp was way too high. Might have placed them too close to the coals to start.

Then I slice between the two grain directions.

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• redwood carlos
• May 9, 2014

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• redwood carlos
• May 9, 2014

After I slice up each side at an angle to give taller cuts. Someone snuck a taste test.

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• redwood carlos
• May 9, 2014

Slap some Mayo on a Kings Hawaiian roll and a few slices and you will be in heaven. 

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• redwood carlos
• May 9, 2014

Please try it out and let me know what you think.