Brand new to smoking, can anyone tell me the best way to smoke a 3lb tri-tip, ie;how long, seasoning and what's the best smoke to use???
Not what you are looking for, but I find tri tip best in a marinade of your choice and then straight to the grill until 130 internal temperature. It is plenty tender without low and slow.
if you want a smoke flavor then put on the smoker with a few pucks and then finish on the grill.
Welcome to the Forum.
You might look at this.
JWG is a very fine smoker and knows his stuff so you might be able to adapt what you want from this.
http://forum.bradleysmoker.com/index.php?topic=14437.msg179195#msg179195
For us uninitiated Canadians, what is a tri-tip?
Quote from: Paddlinpaul on March 19, 2010, 07:34:06 PM
For us uninitiated Canadians, what is a tri-tip?
Nice!
http://images.google.com/images?sourceid=navclient&rlz=1T4ADFA_enUS345US345&q=tri-tip&um=1&ie=UTF-8&ei=zTykS_r0DIyXtgetvO2FCg&sa=X&oi=image_result_group&ct=title&resnum=4&ved=0CBoQsAQwAw
Like the brisket, it seems to be overlooked up here (for now!)
Quote from: Paddlinpaul on March 19, 2010, 08:19:15 PM
Like the brisket, it seems to be overlooked up here (for now!)
If tri-tip and brisket are the same price .... forget the brisket.
Quote from: classicrockgriller on March 19, 2010, 08:21:54 PM
Quote from: Paddlinpaul on March 19, 2010, 08:19:15 PM
Like the brisket, it seems to be overlooked up here (for now!)
If tri-tip and brisket are the same price .... forget the brisket.
Tri-tip used to be cheap like brisket, and then the word got out. I used to get it all the time for $1.99/#, but now pay over 4 per #. Marinated and on the grill is terrific!!!
Another good way for tri-tip...if you have a rotisserie for your grill....make a paste out of kosher salt and water and put a nice thick coat on it (I mean a good coat....1/8" or more) and set it up for a spin. When it's done, take the salt crust off and serve with beans, salsa (make this fresh...jar stuff won't do anything...aim for something like pico de gallo) etc. Amazing.