BBQ Brethren Masters Cut #3 - Tri-Tip Roast

Here we go, tri-tip seared on the Santa Maria Grill, finished, blasphemously, in the smoker at around 275.

Lost the pictures of the rub, it was a simple affair. The end results had, in my opinion, the perfect amount of seared outside, thin grey and solid pink middle for tip. Your Mileage May Vary. Offer Not Valid in U.S. Minor Outlying Islands.

Costco had some nice tips, as usual:


Searing on the SMG


It's important to sear all sides of the tip, even the small sides and the large end:


Photo evidence of a 275 degree smoker. You could convict on this photo alone.


It's tri-tip. It should be served out of a foil tin, but we'll settle for the ever popular Large Plate 'O Meat.

Wow! The competition is looking pretty fierce in this one. Chris, I think I'm going to need to use this finished photo, instead:

I am suspicious of the actions and motives of sous chef squirrel.

Groundhog66 said:

The Money Shot.

Click to expand...

That may be the money shot :thumb: but I refuse to vote for someone with a Packer avatar.

There is an old saying........................when I find out what it is I'll let you guys know. That said I'm gonna tri again, but this time I'm not pulling any punches I'm sporting my new commemorative avatar and even secured a high powered sponsor for this endeavor. :crazy:
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
Pic is intended for humor only


Here is a pic of the Tips.



I did the Tip a little different than what I normally see here, I did a wet rub and let it sit in the fridge overnite then gave it a light dusting with The Rub Co Santa Maria rub before going on the WSM at 275 over some wine infused oak I picked up at Green Leaf BBQ yesterday. Here is a pic just before going on the grill.



I let it go until it hit 125 internal and rested it while I prepped the wsm for searing ~15 min.



After all was said and done and after another short rest the finsihed internal temp was 135.







Thanks for looking.

I'm gonna crash someones house.

I'm in on this one with my only Tri Tip cook of the week. This is my first Throwdown entry. It was a skinny Lil guy on a MAK grill.





Open end grain = Tenderness



Thanks for looking...

Every so often tri tips go on sale around here for $1.99/lb, and when they do, I always stock up. They are usually untrimmed.



Fat side


Trimmed - Quite a bit of fat


Seasoned w/ a free sample of the Santa Maria Style Rub from The Rub Co. - Thank you


Cooked indirect until I hit 120* with charcoal and hickory, then direct for about 5 mins/side. Pulled at 135*.


Proof that I pulled at 135* (For some reason the following pics make it look more well done.)


I like 'em thin


Very tender

---k--- said:

That may be the money shot :thumb: but I refuse to vote for someone with a Packer avatar.

Click to expand...

Nobody likes a hater :laugh:

Perhaps the best part of tri-tip, however, are the leftovers:




mmm. cold tri-tip sandwiches. Brisket sandwiches ain't got nothin on tip sandwiches.

AndyDuncan said:

mmm. cold tri-tip sandwiches. Brisket sandwiches ain't got nothin on tip sandwiches.

Click to expand...

Oh yeah, I could hit that right now. :thumb:

AndyDuncan said:

Perhaps the best part of tri-tip, however, are the leftovers:

mmm. cold tri-tip sandwiches. Brisket sandwiches ain't got nothin on tip sandwiches.

Click to expand...

exactly! i made the wife one to take to work yesterday. tri-tip and cheese!

You nailed this one Bill...good looking stuff.