smoke tri tip

[JKF]

how long to smoke 3 tri tips

KEITH

[owrstrich]

jkf...

low and slow... low and slow... low and slow...

do you have the big fat round roast or the triangular cut or long skinny cut...

i have done all three before and the cook time is a little different for each... if the big fat roast is a 10 pounder it will take as long as 8 hours... if triangular at 6 lbs as long as 5 hours... if long skinny at 4 lbs as long as 4 hours...

all weights and times are approx for room temp beast... 200 smoker... 135 internal...  the more tritips... the more weight... the more time...

i put the rubb on and tie it up in a plastic supermarket bag in the fridge for 2 days... then i let it come up to room temp... out of the fridge for 2 or 3 hours before loading smoker...

i slide 4 hrs of hickory in the chute and pre heat to 200...

slide a rack of cheap bacon or pepperoni on the top and the tritips on lower racks... hit the puck skooter... vent 1/3 open... keep smoker at 200... change waste water when last puck is spent... wait for 135 internal... pull the beast and ftc between 2 to 6 hours...

slice thin... slice thin... slice thin...

good with some q on the bun... good with some horseraddish on the plate... good just about anyway even with onions and peppers philly style...

i dig this sh1t... and besides... you gotts to eat...

owrstrich

[JJC]

Welcome, Keith--there's lots of good advice here.  Owstrich is spot-on . . . BigSmoker may some other ideas, too . . .

John
Newton MA

[SMOKEHOUSE ROB]

JKF how did the tri tips turn out?

[JKF]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SMOKEHOUSE ROB</i>
<br />JKF how did the tri tips turn out?

just in time for xmas it was great thanks so much!!!!!!!

<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">[:)]

KEITH

[BigSmoker]

I usually grill my tri-tips hot and fast at 550°f all sides for 2 minutes.  Pull from the grill and let it rest until cooker gets down to 375-400°f normally about 15 minutes or so.  Put it back on and roast to 135°f.  Let it rest again foe 10-15 minutes then slice across the grain as thin as possible.  Makes a fantastic sandwich.  I usually prep it before hand with some Dizzy Pig Red Eye Express.  That gives it a nice rich exterior crust[:p][:p][:p].  Now when I do pot roast I also use a tri-tip.  I smoke it for 2.5-3 hrs using hickory or oak.  Then add to the crockpot and cook it untill it falls apart.  Best pot roast I have ever eaten[8D].

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.