First Tri-Tip -- Thanks for the inspiration
 

I'm always looking to cook something new, and from perusing old threads, I decided to try my hand at tri-tip. I was lucky to obtain some prime, dry-aged beef recently, which included two tri-tips.

http://i71.photobucket.com/albums/i1...psf766bc05.jpg

I gave this a generous rub with Smokin' Guns Hot Rub.

http://i71.photobucket.com/albums/i1...ps4bf5712c.jpg

I seared it over high heat on each side for two minutes.

http://i71.photobucket.com/albums/i1...ps7b0b8a0b.jpg

Then it went on the smoker at 250-265 degrees (windy outside) for 20 minutes, which brought the temp up to 135-140 depending on the area tested.

http://i71.photobucket.com/albums/i1...psf10239de.jpg

It was sliced against the grain in thin slices, and served with Cole slaw and French fries.

http://i71.photobucket.com/albums/i1...ps271865e1.jpg

The wife said, "Oh wow!" That is good enough for me. :grin: BTW, it was super tender. I served it with a Chateauneuf du Pape. Thanks to the folks here via the old threads for encouragement. Y'all are great. :thumb:

Very nice.

Sweet!

I'd hit that

I like your style...fine cut of beef...fine varietal of grape juice.

Looks like you cooked it to perfection!

KC

Looks good and cook perfect. :clap:

Looks like you nailed it.

Matt

Can I has some?

:clap:

I love tri-tip. That looks great.

Dude. Yes.

That's a very strange looking Tri Tip. I don't think it's a Tri Tip at all.

Nope, it was a 1.4 lb. tri-tip, a small one albeit.