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Old 04-10-2009, 01:34 AM   #1
grillfella
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Default smoked tri tip for easter

whats up boys haven't been on in a while too busy, anyway I am going to smoke my first tri this year for easter. any suggestions ie hickory or oak, or a mixture of both. I grill mine santa maria style over red oak. want to do something diffrent help would be appreciated
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Old 04-10-2009, 02:08 AM   #2
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You can't really smoke tri-tip, not unless you want a really tough piece of meat. Like it or not, it is a grilling meat, as it comes from the sirloin.

Needs to be seared first, OR indirect smoked and seared last. If 'ya want a lot of smoke flavor, use oak, then cook indirect on coolest side of grill covered, using with chips, then finish off direct uncovered for a strong sear. This is how I do it, and even Santa Maria die-hards are amazed.

I have had better results using savory rubs with paprika, br. sugar etc than the traditional Santa Maria style rub if that helps. Use them sparingly, literally rubbing the meat so it is barely covered.

Try it out and let us know what U think...
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Old 04-10-2009, 02:13 AM   #3
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sounds good moose I have been doing it santa maria style for years I need a change
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Old 04-10-2009, 06:06 AM   #4
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I'm not familiar with smoking tri-tip but really want to give it a try. I found this article last night. Does this sound close to what you guys do?


Smoked Beef Tri-Tip and Lone Star Hot BBQ Sauce Austin’s Restaurant (Smoked Beef Tri-Tip and Lone Star Hot BBQ Sauce is served at Austin’s for $10.95 with choice of side dish. Cook at home cost is $4.81.) Serves one.


This is a 2-part recipe:
Smoked Beef Tri-Tip
Lone Star Hot BBQ Sauce

Ingredients:
4 Tbsp. Paprika
2 Tbsp. Chili Powder
1 Tbsp. Cayenne Pepper
1 Tbsp. Garlic Powder
1 Tbsp. Ground Ginger
1 Tbsp. Dry Mustar
2 Tbsp. Kosher Sal
2 Tbsp. Fresh Ground Pepper
1 Tri-Tip Roast (1.5-2.5 lbs)

Sift the first 6 ingredients together. Then combine them with the salt and pepper and mix well. Use the spice rub to coat all sides liberally, approximately 2 ounces per tri-tip. Letting the meat sit briefly at room temperature is fine; it will allow the spice rub to penetrate the fabric of the meat much better. The tri-tip is a lean, boneless, economical cut of meat taken from the bottom sirloin of the cow. The tri-tip roast is also called a triangle roast. It has great texture and flavor and tends to be lower in fat than most other cuts of beef. Ordering from a butcher is the best way to obtain the proper cut. Beef brisket can be used as a substitute (if cooking brisket, lengthen to smoking time to 8 hours for a 10 lb. piece).

Smoking is a process where by meat is cooked with the indirect application of heat from smoldering wood, usually at low temperatures, such as 225 F. The smoke of the burning wood adds significant flavor to the meat. Use different woods to infuse different flavors into the roast. Due to the lower temperature, smoking meat takes much longer time than grilling. You'll need to prepare your fire. Although a gas grill is less work, you can use a kettle charcoal grill and burn mesquite, which can reach 700 degrees F. Make sure you have clearance overhead.

Wait for the coals to turn white. Rake coals to one side of the base and put the grill top back on. Place your two or three tri-tips over the hot coals and sear on both sides to seal in the spices and the juices. Searing can be also done on a gas grill. When you are satisfied with the exterior color, remove the meat to a platter. Lift the grill and add the moist piece of oak over the coals. As mentioned earlier, the main source of heat will be on one side of the base. The objective is to cook over indirect heat. Put your grill back on and place the meat over the side opposite the fire. You will need to open the vents on the bottom and the lid of your kettle grill. Most gas grills will allow you to regulate heat in the same fashion. Remember to add wet oak wood or chips for flavor.

Cooking a tri-tip will take about 30-45 minutes. Cook until the meat reaches 130-145 F, depending on how rare you want it. The longer you let the meat cook under the hood of the grill, the more the meat will taste of smoke. In any case allow the meat to rest 10 minutes before carving, so that the juices won't bleed out.
Just remember, in Texas the BBQ sauce is always on the side so the meat can speak for itself. Feel free to use our simple Lone Star Hot BBQ Sauce recipe to compliment your meat.
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Old 04-10-2009, 09:47 AM   #5
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I use the Santa Maria style

Over an oak flame.

Pepper, salt, garlic powderf, a bit of whatever. Yum
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Old 04-10-2009, 10:17 AM   #6
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I disagree.

I smoke 20-30lbs of tri-tip every other day at my farmers markets. Use savory, peppery rub and smoke to about 140 degrees. Slice thin and serve.


Quote:
Originally Posted by Moose View Post
You can't really smoke tri-tip, not unless you want a really tough piece of meat. Like it or not, it is a grilling meat, as it comes from the sirloin.

Needs to be seared first, OR indirect smoked and seared last. If 'ya want a lot of smoke flavor, use oak, then cook indirect on coolest side of grill covered, using with chips, then finish off direct uncovered for a strong sear. This is how I do it, and even Santa Maria die-hards are amazed.

I have had better results using savory rubs with paprika, br. sugar etc than the traditional Santa Maria style rub if that helps. Use them sparingly, literally rubbing the meat so it is barely covered.

Try it out and let us know what U think...
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Old 04-10-2009, 11:16 AM   #7
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Quote:
Originally Posted by Bigmista View Post
I disagree.

I smoke 20-30lbs of tri-tip every other day at my farmers markets. Use savory, peppery rub and smoke to about 140 degrees. Slice thin and serve.
What I mean is that you don't want to smoke it like you would brisket till the meat falls apart. Because of the kind of meat tri-tip is, it is best served rare/medium rare. At least if you want it tender. So technically, yes, I am smoking tri-tip.
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Old 04-10-2009, 12:34 PM   #8
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Quote:
Originally Posted by Moose View Post
What I mean is that you don't want to smoke it like you would brisket till the meat falls apart. Because of the kind of meat tri-tip is, it is best served rare/medium rare. At least if you want it tender. So technically, yes, I am smoking tri-tip.
Thanks for clearing that up. Because I only smoke tri-tips now and they come out awesome. 140-150 degrees (Depending on what people want).
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Old 04-10-2009, 01:52 PM   #9
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Quote:
Originally Posted by TOPS BBQ View Post
Thanks for clearing that up. Because I only smoke tri-tips now and they come out awesome. 140-150 degrees (Depending on what people want).
Absolutely! Tri-tip without smoke just wouldn't be tri-tip!
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Old 04-10-2009, 03:27 PM   #10
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Quote:
Originally Posted by grillfella View Post
whats up boys haven't been on in a while too busy, anyway I am going to smoke my first tri this year for easter. any suggestions ie hickory or oak, or a mixture of both. I grill mine santa maria style over red oak. want to do something diffrent help would be appreciated
Use that avocado I gave you! Happy Easter!
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Old 04-10-2009, 08:04 PM   #11
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I will Chris thanks fellas Have a good Easter
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Old 04-14-2009, 09:18 PM   #12
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Smoked tri-tip

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Old 04-14-2009, 09:29 PM   #13
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Yes, thanks for clearthem on ting that up. I smoke tri-tip and flash for some char on the Santa Maria. YMMV
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Old 04-14-2009, 09:35 PM   #14
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I agree Neil!
Tri-Tip takes on a wonderful smoke at around 220*temp.
I pull around 140* as well. Great cut of meat!

Weiser



Quote:
Originally Posted by Bigmista View Post
I disagree.

I smoke 20-30lbs of tri-tip every other day at my farmers markets. Use savory, peppery rub and smoke to about 140 degrees. Slice thin and serve.
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