Tri Tip help please

Que-Dawg · 11-14-2009, 10:56 AM

I am getting ready to put a 4 lb tri tip in the smoker. My question is at what temp and around how long is it going to take?
Thanks,
Q/D

big brother smoke · 11-14-2009, 11:03 AM

I'd cook it in the 250+ range and start checking in an hour and fifteen. I like going to 135 internal. YMMV

Mo-Dave · 11-14-2009, 11:16 AM

Can't help with cooker temp but if I had to guess I would guess about 300. I just put mine on the weber kettle to one side over a drip pan with the coals off to one side with a couple chunks of wood. I place a prob in the meat and when it reaches around 135 I move it over the hot coals and sear it until satisfied with the sear. It comes off around 140 and sits for about 15 to 20 minutes wraped in foil, bring the internal temp to around 145/150 a perfect med rare. Not sure of exact times but Its taking less than two hours. If you want it med rare you need to monitor the internal temp very closely because it will get to 135 very quickly. Others with more tri-tip experience will chime in I hope because I am kind of vague I know.

It just so happens I am going to cook my last one today and today I am not going to marinate just salt, pepper and garlic. A local store has them on sale again for 2.88 so I will cook this one and then buy some more. Thinking about doing one for Thanksgiving to go with the turkey, so I will keep a more precise time check on this one.

big brother smoke · 11-14-2009, 11:27 AM

Here are some I did. This thread was worthless without pics.

Que-Dawg · 11-14-2009, 11:51 AM

Quote:

Originally Posted by big brother smoke

Here are some I did. This thread was worthless without pics.

Bro that is beautiful… you my fine sir have made some of the most delish tri-tip I have ever seen.

big brother smoke · 11-14-2009, 12:10 PM

Quote:

Originally Posted by Que-Dawg

Bro that is beautiful… you my fine sir have made some of the most delish tri-tip I have ever seen.

Thanks, bro!

landarc · 11-14-2009, 03:27 PM

I go hotter, closer to direct high heat grilling and go to 120 in the middle. It is very rare, some consider it raw. I like a dark exterior char and dark pink middle.

big brother smoke · 11-14-2009, 05:10 PM

Nice, Bob. You can always give them some smoke and flash them on the Santa Maria

Norcoredneck · 11-14-2009, 05:20 PM

Man can County cook a mean Tri Tip.

Nice hunks of meat Stef. I go 250 and pull 140ish as if it is too rare family bawks.

big brother smoke · 11-14-2009, 05:24 PM

Quote:

Originally Posted by Norcoredneck

Man can County cook a mean Tri Tip.

Nice hunks of meat Stef. I go 250 and pull 140ish as if it is too rare family bawks.

Who is this County you speak

landarc · 11-14-2009, 05:39 PM

If, I say, IF, I had a Santa Maria, I would do that.

Que-Dawg · 11-14-2009, 06:00 PM

Quote:

Originally Posted by big brother smoke

Here are some I did. This thread was worthless without pics.

I crown the’ as tri-tip KING……..
Let’s not hold out… how do you do it?

mbshop · 11-14-2009, 06:33 PM

those look great ! i cook mine in my kettle, indirect with oak smoke till about 120-130 and then direct over hot coals to get an outside char. i call it reverse sear.

swamprb · 11-14-2009, 09:39 PM

I haven't found a way to cook Tri-Tip that I didn't not like!

High sear/smoke finish

Mini Drum direct

Reverse sear on the BGE

Reverse sear with the WSM

Reverse sear on the Cajun Bandit

Judges liked them too!

It's kinda hard to screw up a Tri-Tip! Go for it-any way you cook 'em they'll turn out great!

Norcoredneck · 11-15-2009, 07:33 AM

What Swamprb no rotisserie? Your slipping Bro.

11-14-2009, 10:56 AM	#1
Que-Dawg is One Chatty Farker Join Date: 01-11-09 Location: somerset, kentucky	Tri Tip help please I am getting ready to put a 4 lb tri tip in the smoker. My question is at what temp and around how long is it going to take? Thanks, Q/D __________________ [COLOR=darkred][B][FONT=Georgia]BBQ Naked, & Toast Your Bunz[/FONT].[/B][/COLOR]

11-14-2009, 11:03 AM	#2
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	I'd cook it in the 250+ range and start checking in an hour and fifteen. I like going to 135 internal. YMMV __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

11-14-2009, 11:16 AM	#3
Mo-Dave Quintessential Chatty Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri	Can't help with cooker temp but if I had to guess I would guess about 300. I just put mine on the weber kettle to one side over a drip pan with the coals off to one side with a couple chunks of wood. I place a prob in the meat and when it reaches around 135 I move it over the hot coals and sear it until satisfied with the sear. It comes off around 140 and sits for about 15 to 20 minutes wraped in foil, bring the internal temp to around 145/150 a perfect med rare. Not sure of exact times but Its taking less than two hours. If you want it med rare you need to monitor the internal temp very closely because it will get to 135 very quickly. Others with more tri-tip experience will chime in I hope because I am kind of vague I know. It just so happens I am going to cook my last one today and today I am not going to marinate just salt, pepper and garlic. A local store has them on sale again for 2.88 so I will cook this one and then buy some more. Thinking about doing one for Thanksgiving to go with the turkey, so I will keep a more precise time check on this one. __________________ Let us have a drink and by God lets us not think about the things we ain't never going to know about.

11-14-2009, 11:27 AM	#4
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Here are some I did. This thread was worthless without pics. __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

11-14-2009, 03:27 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I go hotter, closer to direct high heat grilling and go to 120 in the middle. It is very rare, some consider it raw. I like a dark exterior char and dark pink middle. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] Last edited by landarc; 11-14-2009 at 03:29 PM.. Reason: added photo

11-14-2009, 05:10 PM	#8
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Nice, Bob. You can always give them some smoke and flash them on the Santa Maria __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

11-14-2009, 05:20 PM	#9
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Man can County cook a mean Tri Tip. Nice hunks of meat Stef. I go 250 and pull 140ish as if it is too rare family bawks. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

11-14-2009, 05:39 PM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	If, I say, IF, I had a Santa Maria, I would do that. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-14-2009, 06:33 PM	#13
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	those look great ! i cook mine in my kettle, indirect with oak smoke till about 120-130 and then direct over hot coals to get an outside char. i call it reverse sear. __________________ george spam, can't live without it

11-14-2009, 09:39 PM	#14
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	Go for it!! I haven't found a way to cook Tri-Tip that I didn't not like! High sear/smoke finish Mini Drum direct Reverse sear on the BGE Reverse sear with the WSM Reverse sear on the Cajun Bandit Judges liked them too! It's kinda hard to screw up a Tri-Tip! Go for it-any way you cook 'em they'll turn out great! __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

11-15-2009, 07:33 AM	#15
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	What Swamprb no rotisserie? Your slipping Bro. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

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