tri tip Q hoping for some A

Gardendogs · 12-04-2012, 09:35 PM

Just picked up two tri-tips and was thinking about throwing them on the smoker. Im looking for some good recipes and directions (temp, time, wood, ect....) Thank you

Corky · 12-04-2012, 09:43 PM

I do indirect on the Performer until about 120 and then throw them onto the direct fire with the small cast iron grate I found at Home Depot (it is some kind of a Chargriller rectangle thing. Season with Oak Ridge Santa Maria or my current fave - Oakridge Competition Beef and Pork rub. When I do the sear I hit it with butter and a touch of agave. as an alternative I seasoned with Habanero Death Dust and finished with the agave. Hot and sweet. Here is what a recent one looked like doing it this way.

Big Ace · 12-04-2012, 11:14 PM

Yep what Corky said, do a reverse sear. Indirect in smoke(red oak is a must for Santa Maria style) until 120ish, then move to direct heat and sear until crust forms. I prefer Rub Company Santa Maria rub myself, but you can't go wrong with an Oakridge product. Good luck and don't forget to post some pr0n!

Diesel-Dan · 12-05-2012, 02:06 AM

I do an overnight marinade with teriyaki or ginger sauce, with added chopped garlic, fresh ginger, cracked pepper and crushed red pepper.

Get smoker to 250ish. Smoke to 135. Kiss on high heat grill or place directly on coals for a min a side to char up. Let rest for 30 mins or so. I use pecan or hickory.

One of my fav cuts!

Ross in Ventura · 12-05-2012, 02:34 AM

Here is my link
http://www.bbq-brethren.com/forum/sh...d.php?t=148743

Ross

luke duke · 12-05-2012, 08:06 AM

Smoke to 110. Sear to 130. Enjoy

Foxfire · 12-05-2012, 08:11 AM

Carving is key for tenderness! Be aware that the grain changes direction.

V-wiz · 12-05-2012, 09:33 AM

With tri tip dont get fancy. Trim off all the fat, silver skin etc. the night before i sprinkle some santa maria rub & some montreal steak seasoning(for crust). Indirect till 120-130 then sear it on high heat. You can use just about any fruit wood or mesquite & hichory. I dont like apple as its to mild of a flavor for my taste.

SmokinJohn · 12-05-2012, 12:36 PM

Trim the fat cap down 1/4" (this will take some practice). I season mine with South Seas Tri-Tip Rub. Sometime overnight, sometimes while the meat is coming to room temperature and I am building the fire. I smoke (I have used mesquite, red and white oak, cherry, hickory and Jack Daniels blocks) them indirectly for about 90 per side...start with the fat cap down (shhhh) with a small drip pan underneath. Pull them, foil them for about 5-10 minutes, slice and serve.

landarc · 12-05-2012, 01:38 PM

Tri-tip Rub, simple version
equal parts kosher salt and medium grind black pepper
1/4 parts chile powder, granulated garlic, granulated onion,
1/8 part dried parsley

Mix and apply to meat, let sit for 30 minutes to an hour, put over 225F to 250F, indirect or direct, whatever your choice. Cook to 125F internal. If you went indirect, then you can sear if you want, I question if this adds anything to the overall cook.

Gardendogs · 12-05-2012, 07:17 PM

RIGHT ON!! ONly one problem now......... I'm gonna have to buy more tri-tip to use all of these recipes.....

Gardendogs · 12-05-2012, 07:20 PM

Oh and thanks for the link ross

Big dawg · 12-05-2012, 09:03 PM

Quote:

Originally Posted by Corky

I do indirect on the Performer until about 120 and then throw them onto the direct fire with the small cast iron grate I found at Home Depot (it is some kind of a Chargriller rectangle thing. Season with Oak Ridge Santa Maria or my current fave - Oakridge Competition Beef and Pork rub. When I do the sear I hit it with butter and a touch of agave. as an alternative I seasoned with Habanero Death Dust and finished with the agave. Hot and sweet. Here is what a recent one looked like doing it this way.

That is a beautiful tri tip my friend. Good job

Smoothsmoke · 12-05-2012, 10:13 PM

I like to ice the tip of it. When the big part of meat is medium rare, the tip is usually medium/well. So I ice the tip for about 10 minutes when it's on the counter coming up to room temp.

code3rrt · 12-06-2012, 12:19 AM

Wow, some great ideas here! lotta fun tryin' em all tho!

12-04-2012, 09:35 PM	#1
Gardendogs Is lookin for wood to cook with. Join Date: 11-22-12 Location: Martinez CA	tri tip Q hoping for some A Just picked up two tri-tips and was thinking about throwing them on the smoker. Im looking for some good recipes and directions (temp, time, wood, ect....) Thank you

12-04-2012, 09:43 PM	#2
Corky is one Smokin' Farker Join Date: 06-21-11 Location: Liberty Lake, WA	I do indirect on the Performer until about 120 and then throw them onto the direct fire with the small cast iron grate I found at Home Depot (it is some kind of a Chargriller rectangle thing. Season with Oak Ridge Santa Maria or my current fave - Oakridge Competition Beef and Pork rub. When I do the sear I hit it with butter and a touch of agave. as an alternative I seasoned with Habanero Death Dust and finished with the agave. Hot and sweet. Here is what a recent one looked like doing it this way. __________________ 18.5 WSM Oklahoma Joe's Longhorn Smokey Joe Platinum [SIZE=2][COLOR=Blue][B]Blue[/B][/COLOR][/SIZE] Weber Performer [COLOR=Blue][B]Blue[/B][/COLOR] Thermapen (Fastest in the West!) [SIZE="2"][B][COLOR="Magenta"]拉猪肉[/COLOR][/B][/SIZE] [B][COLOR="Red"][SIZE="3"]509 BBQ Crew[/SIZE][/COLOR][/B]

12-04-2012, 11:14 PM	#3
Big Ace Full Fledged Farker Join Date: 08-04-10 Location: Orange County	Yep what Corky said, do a reverse sear. Indirect in smoke(red oak is a must for Santa Maria style) until 120ish, then move to direct heat and sear until crust forms. I prefer Rub Company Santa Maria rub myself, but you can't go wrong with an Oakridge product. Good luck and don't forget to post some pr0n! __________________ Chris Humphreys Long Weekender, Ole Hickory CTO, Weber Kettle, Weber Performer

12-05-2012, 02:06 AM	#4
Diesel-Dan Is lookin for wood to cook with. Join Date: 11-23-12 Location: Murphy, TX	I do an overnight marinade with teriyaki or ginger sauce, with added chopped garlic, fresh ginger, cracked pepper and crushed red pepper. Get smoker to 250ish. Smoke to 135. Kiss on high heat grill or place directly on coals for a min a side to char up. Let rest for 30 mins or so. I use pecan or hickory. One of my fav cuts! __________________ Ole Smokey - Old homebuilt stick burner

12-05-2012, 02:34 AM	#5
Ross in Ventura is Blowin Smoke! Join Date: 05-16-08 Location: Ventura, California	Here is my link http://www.bbq-brethren.com/forum/sh...d.php?t=148743 Ross __________________ My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735

12-05-2012, 08:06 AM	#6
luke duke is One Chatty Farker Join Date: 01-16-10 Location: Dallas, TX	Smoke to 110. Sear to 130. Enjoy

12-05-2012, 08:11 AM	#7
Foxfire Full Fledged Farker Join Date: 08-28-12 Location: San Jose, CA	Carving is key for tenderness! Be aware that the grain changes direction. How To Carve A Tri-Tip Roast - TVWB - virtualweberbullet.com - YouTube __________________ ~ [I]Scott[/I] ~ [COLOR="Blue"]Blue [/COLOR]Weber Performer + Craycort CI • [COLOR="red"]Brick Red[/COLOR] Weber One-Touch Platinum • Weber 26.75 Kettle • Akorn Kamado • ET 732 • Record-crushing [COLOR="Orange"][B]ORANGE[/B][/COLOR] Thermapen • UDS In Progress

12-05-2012, 09:33 AM	#8
V-wiz is One Chatty Farker Join Date: 03-20-12 Location: Los Angeles CA	With tri tip dont get fancy. Trim off all the fat, silver skin etc. the night before i sprinkle some santa maria rub & some montreal steak seasoning(for crust). Indirect till 120-130 then sear it on high heat. You can use just about any fruit wood or mesquite & hichory. I dont like apple as its to mild of a flavor for my taste. __________________ Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker.

12-05-2012, 12:36 PM	#9
SmokinJohn Babbling Farker Join Date: 10-15-12 Location: Anaheim, CA	Trim the fat cap down 1/4" (this will take some practice). I season mine with South Seas Tri-Tip Rub. Sometime overnight, sometimes while the meat is coming to room temperature and I am building the fire. I smoke (I have used mesquite, red and white oak, cherry, hickory and Jack Daniels blocks) them indirectly for about 90 per side...start with the fat cap down (shhhh) with a small drip pan underneath. Pull them, foil them for about 5-10 minutes, slice and serve. __________________ Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller

12-05-2012, 01:38 PM	#10
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Tri-tip Rub, simple version equal parts kosher salt and medium grind black pepper 1/4 parts chile powder, granulated garlic, granulated onion, 1/8 part dried parsley Mix and apply to meat, let sit for 30 minutes to an hour, put over 225F to 250F, indirect or direct, whatever your choice. Cook to 125F internal. If you went indirect, then you can sear if you want, I question if this adds anything to the overall cook. __________________ [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]

12-05-2012, 07:17 PM	#11
Gardendogs Is lookin for wood to cook with. Join Date: 11-22-12 Location: Martinez CA	RIGHT ON!! ONly one problem now......... I'm gonna have to buy more tri-tip to use all of these recipes.....

12-05-2012, 07:20 PM	#12
Gardendogs Is lookin for wood to cook with. Join Date: 11-22-12 Location: Martinez CA	Oh and thanks for the link ross

12-05-2012, 10:13 PM	#14
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	I like to ice the tip of it. When the big part of meat is medium rare, the tip is usually medium/well. So I ice the tip for about 10 minutes when it's on the counter coming up to room temp.

12-06-2012, 12:19 AM	#15
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Wow, some great ideas here! lotta fun tryin' em all tho! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: