Here in Northern/Central California we dearly love our Tri-Tips and people take great pride in boasting about their Tri-Tips. I have always trimmed the fat (like you get them at Costco or any Supermarket), used a special dry rub that a friend mixes, then placed in the fridge overnight. I then sear them on the grill, wrap them in foil, returned them to the grill at a lower temperature with fat side down so that the fat would burn if the heat was too high and not the Tri-Tip, pulled them at 140ºF and placed them in a cooler for about 20 -30 minutes. Slice thin and serve or save it for some great Tri-Tip sandwiches.
But I have always wanted to smoke one. Did some research on the Forum and online and decided to make the leap and add Smoked Tri-Tip to my repertoire :)
Costco does not carry cryovac Tri-Tip with the fat cap on. Checked Smart & Final and not only found cryovac Tri-Tip with fat cap but it was on sale for 25% off. Tri-Tip is so popular nowadays that you wind up paying a premium price at times.
Here are the Tri-Tips (5 of them) at $3.29/lb ... after 25% off I was able to get the tips for $2.47/lb
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Tri-Tip10082010/tri-tip1.jpg)
Here you can see the marbling on one tip and the fat cat on another
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Tri-Tip10082010/tri-tip2.jpg)
Vacuum sealed the 5 Tri-Tips. Put 4 in the freezer and keeping 1 out to smoke tomorrow of Friday
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Tri-Tip10082010/tri-tip3.jpg)
Here is what I'm thinking of doing ...
- The Tri-Tip is about 3 lbs
- Rub EVOO on Tri-Tip and then rub it with a mix of 50% Montreal Steak Seasoning and 50% Johnnies Garlic Spread & Seasoning (found this on Forum, I think)
- Place in fridge overnight
- Remove from fridge 1 hour before smoke to bring to room temp
- Place in preheated 225ºF OBS with 2 hours of Mesquite smoke. Since Tri-Tip is about 3 lbs I figure 2 hours of smoke should be enough
- Pull at 140ºF and FTC for 20 - 30 minutes
- I'm thinking that maybe 1.5 hrs/lb. Maybe I can smoke this guy in 4 to 4.5 hrs
What do you guys think?
Sounds like a plan.
When I do them, I smoke them until the IT is 100F, then rest and onto a hot grill for a sear until the IT is 130F.
140F is a bit much for us.
FLBR, you must like it to Mooooo at you when you look at it ;D ;D
Haven't been able to find any Oak Bisquettes locally but I do have Jim Beam and Special Blend Bisquettes which I have never used before. How would Jim Beam or Special Blend taste on that Tri-Tip? Should I reserve the Mesquite for a brisket? Have yet to smoke beef so I have nothing to go by right now. Thanks
The Jim Beam are made of Oak Jim Beam Barrels. I'd go with those.
Quote from: smoker pete on October 06, 2010, 04:17:58 PM
FLBR, you must like it to Mooooo at you when you look at it ;D ;D
Yes we do... sometimes we only take ribeyes to 124F
Quote from: FLBentRider on October 06, 2010, 04:20:21 PM
The Jim Beam are made of Oak Jim Beam Barrels. I'd go with those.
I kind of have a weak spot for Jim Beam now and then :-[ I think I'll take your suggestion and forgo the mesquite and try the Jim Beam.
Got the Tri-Tip ready for tomorrow with an initial rub of EVOO and then with a mix of 50% Montreal Steak Seasoning and 50% Johnnies Garlic Spread & Seasoning. Never used this rub before but it should be good.
Here is the Tri-Tip ready to go in the fridge overnight. Had to rub my innards too ;D ;D Used a little JB Black to commemorate the use of Jim Beam bisquettes tomorrow. One can't be too careful!!
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Tri-Tip10082010/tri-tip4.jpg)
looks good as i am also doing tri tip tomarrow
Love that Johnny's garlic spread! We finally ran out... I need to order some more.
Quote from: beefmann on October 08, 2010, 07:42:51 AM
looks good as i am also doing tri tip tomarrow
How do you do yours beefman?
I have not smoked tri tip before. I like mine marinaded overnight and grilled to 128F. Perfect that way. 140 would be too done for my liking.
Looks good smoker pete - any updates?
Quote from: SouthernSmoked on October 08, 2010, 12:42:43 PM
Looks good smoker pete - any updates?
Preheating the OBS as I type. Will be inserting tip in 20 minutes.
OBS at 250º. Applied 7 bisquettes of Jim Beam.
Here is the tip after 3 hours ... pulled at 140º IT
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Tri-Tip10082010/tri-tip5.jpg)
Sliced open after 45 minute FTC
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Tri-Tip10082010/tri-tip6.jpg)
The money $hot ... served with some sauteed mushrooms/onions, beans, and grilled taters
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Tri-Tip10082010/tri-tip7.jpg)
That looks great.
How was the flavor?
Could you detect the Jim Beam?
I have never had tritip before but it looks great. And 135-140 looks good as well. May have to look for one of them around here and give it a try.
Looks mighty tastey!!
Quote from: FLBentRider on October 09, 2010, 04:15:38 AM
How was the flavor?
Could you detect the Jim Beam?
The flavor was to die for. It was so moist and tender. Late last night I had to grab me a couple of slices for a snack :P I'm not sure if I detected a hint of Jim Beam or not but it did have a wonderful smoked infused flavor. There is a great mixture of flavors from the fat cap, the rub, and/or the Jim Beam bisquettes. Can't put my finger on it but it was just plain great.
For me it was just right but DW would have liked it a little more done (less pink). She nuked it for one minute. I have 4 more tips in the freezer right now and I may pull the next one at 150ºF and FTC. Glad I took your advise FLBentRider to use Jim Beam smoke cause I think that really added to the flavors.