I got some tri-tip at Costco and I am excited. Had some 10 years ago and never found it again after that till recently. A buddy I worked with from California introduced me to it back then. Got five now and want to smoke one soon. Wondering about how long it takes, cook temp to use, IT for medium/well, rubs, etc.. I am pretty new to smoking and did some baby back ribs 3-4 times. Put a smoke on some salmon prior to grilling last weekend. That is all I have done to date. Got an Auber PID I have not even hooked up, bought it over a year ago. It is sad I know, but I am ready to get started now that I am home for a while.
Got my stainless OBS a while back, but been working on Nantucket and in Alaska for several years and only get home a few times a year. Working near home in NC for the next 4-7 months and want to smoke ALOT. Starting with tri-tip, then pulled pork, the red salmon I got from Alaska, halibut?, not sure what then, but I got over 100 briquettes on the way and I am ready to fill the garage with smoke.
Oh, what the hell is this gunpowder stuff I keep reading about? Powdered form of Liquid Smoke? Dry rub? What gives ???
Dan
Gunpowder is a seasoning a lot here have been using. Haven't seen it myself but then my cabinet has enough seasonings for now.
Tri-Tip is great with some basic seasoning but my favorite is South Sea's Tri-Tip seasoning.
I do mine with Oak wood and run the box at max temp setting. I run it till the internal temp is 135-140 deg as I like tender, juicy medium rare. After 135, I will put it under the broiler just to carmelize the outside.
Dan I am assuming that your tri-tips are in the 2-3lb range. You are going to want to smoke them in the OBS at 225F. 2 hours of smoke should be good. You can give them a liberal rub of a seasoning of your choosing. And your IT range for med-well will be 155F to 160F. Keep in mind that the shape of a tri-tip allows for well done ends and a med-well middle. Make sure to FTC them before slicing.
Thanks guys. Think I will smoke one tomorrow. Sounds like it won't take too long. Perhaps 3-4 hours if I have the OBS wide open? Below is what I got at Costco. They are more square shaped and equal in thickness. Looks different than some of the images I saw on this site. I don't know anything about tri-tip, but would be eager to hear why these are cut differently.
(http://farm6.static.flickr.com/5025/5603410000_783d9e4e61_z.jpg)
(http://farm6.static.flickr.com/5230/5602826431_7a3bdbe345_z.jpg)
(http://farm6.static.flickr.com/5263/5603410572_e097631666_z.jpg)
-Dan
Had my first tri-tip a couple of weeks ago.
Costco huh...
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I would allow yourself 5-6 hours for smoking and FTC.... if you are taking it to 155-160F.
And I guess being in California I am very spoiled because the last tri-tips I purchased were only $2.79lb ::)
Smoker temp is running 260-270 for two hours and IT is already 148. I am going to reach 155-160 soon and won't eat dinner for 2-3 hours. Should I FTC? And if so, exactly what is the process. Foil, wrap in towel, put in small cooler? If so, does the IT rise much during the FTC time? Thanks for any input. Put 2 hours of Jim Beam smoke on the 2.7 lb tri-tip. Can't wait to see how a smoked tri-tip taste.
-Dan
You have the FTC procedures correct. No ice in the cooler! The IT will may rise a few degrees but the primary purpose of the FTC is to keep your food warm and let the juices redistribute.
Thank you. I am at 258 IT now. Guess it is time to borrow the wife's beach towel ;D
Also, thanks for all the info you gave me last year on smoking ribs and pork butts/shoulders. I saved all the info and will be applying it soon. Working out of state and not been home much this year. But home now for an extended period. Pulled pork sandwiches and stuffed pork loin are on the menu next. Just wanted to let you know I appreciate the info you shared earlier.
-Dan
Oh, one thing, how long can I leave it in the cooler? Wondering how long I can safely keep meat in a cooler doing the FTC method. I am funny about food spoilage and such so keeping meat in a cooler (without ice) for several hours seems weird. However, I will take your word on the subject obviously, just never kept meat in a hot cooler before.
-Dan
Couple three hours, easily. You can even put a heating pad in the bottom of it and hold it for hours on end.
Thanks man. 3:30 pm now, dinner at 5:30 pm. Thanks for the info about smoker storage you shared last year. I ended up putting it in the garage on an aluminum fold up table. Temporary but functional. I have a square dolly with 4 wheels and will make a smoker cabinet of sorts to rise the smoker up 3' or so off the ground and I can roll it around in the garage. Namely, get it out in the open away from the walls when using, storing it up against the wall on the roller cart. I will build a drawer/shelf in the bottom that will hold all my briquettes, PID, maverick, etc.. That is one cool thing about a Bradley, you can take them about anywhere.
Here is a pic from my folks weekend home at the coast...
(http://farm5.static.flickr.com/4011/4329576778_cbb40635f3.jpg)
Me hard at work last summer in the garage ;D
(http://farm5.static.flickr.com/4068/4329576896_0d04613f27.jpg)
The tri-tip turned out fantastic :o
IT of 160 and could cut through it with a butter knife. I was worried I cooked it too fast. Temp was in the 260's for 3 hours and it was done. FTC for 1.5 hours and still smoking hot. Love the FTC approach, a first for me. The wife and I had a thick slice with mash potatoes and brocolli for dinner. We took the remaining 3/4 of it and sliced it up thin, almost pulled pork thin, and made hoggies. We put a large heap of meat on each of six hoggie rolls, topped with sauted bell peppers and onions, then added two slices of mozarella cheese. Gave two to my parents for lunch tomorrow, we will take ours to work for lunch the next two days. Four meals for two on one tri-tip? Pretty affordable indeed. And taaassstttyyyy.
Thanks for the help here guys. I appreciate it.
-Dan
Dan food looks great your bike looks..very nice
seemore
Fantastic! Glad we all could help and as you found out it is tough to ruin a tri-tip ;)
The wife and I had the sandwiches for lunch today and they were outstanding. Going to smoke another tri-tip this weekend and make the sandwiches with all the meat. Loaded up some hoggie rolls with thin 1/8" to 1/4" strips of tri-tip, sauted onions and bell peppers, mozarella cheese on top, man, that was a fantastic sandwich. Will do the FTC for the trip to the in-laws and make them when we get up there. Another success on the smoker. The more I learn, the more I value this little silver box. ha ha... Thanks again guys.
I ordered some Fugundes and gun powder to try on tri-tip and other things.
It is time to branch out of my crutch (montreal steak season) :D
-Dan
Sounds like you got the "smoking a tri-tip" down. Way to go! As for the info I gave you about ribs and butts, you're more than welcome but all I did was relay info that someone else gave to me when I asked the same questions you did and then practiced a bit. :D That's what this forum is all about. ;)