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Injected and Smoked Tri-Tip

Ross in Ventura

is One Chatty Farker
Joined
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Age
85
Location
Ventura, California
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2.5 lb Tri-Tip injected put in a ziplock bag for 5-hrs.
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Pepper and garlic powder rubbed all over
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On a raised grid @260*+ with Apple and Hickory wood for smoke
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Earlier in the day I baked a potato with Duck Fat all over it then I stuffed it with butter, sour cream, chives, bacon, sharp cheddar cheese, and stilton cheese
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Pulled @126* interior
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Post seared @500* for 90-sec. a side
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This Tri-Tip was outstanding great flavor and tender well do it again and again

Recipe: http://www.recipe4living.com/recipes/hickory_smoked_pepper_garlic_crusted_tri_tip_roast.htm

Thanks for looking

Ross
 
Last edited:
Very nice Ross. I have never injected a tri-tip before. What did you inject with and was it localized flavor or did it permeate the whole piece of meat?
 
I love the fact that you didn't trim the fat layer off the bottom, and it was nice and juicy close to that layer. That's golden.
 
VERY nicely done Ross!! That is a fine meal for sure!!

I, too, appreciate the effect the bit of fat had on your cook...the tri-tip I usally see here has had pretty much all the fat trimmed away (aside from the cry "bag o tri-tip" I've seen at Costco once or twice).

Great post!!
 
Words can't adequately describe how delicious your Tri-Tip looks and the Baked Potatoe is truly amazing! That is one of the finest meals I've laid eyes on in a long time!
 
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