Yay, winters over......Tri Tip on the way

[JGW]

Well, I finally stopped traveling (on biz) and now that the rains have stopped...(at least while I am home)...

Temp is 67F right now, sun is out....so what to do?

Tri Tip, of course.  Just threw 2 on the smoker.  Rub:  salt, pepper, garlic powder.  Wood:  Oak  (almost a must for Tri Tip).

Planning on two hours smoke, 30 min rest.  Total cook time...maybe 3 hours.  Will have to see what the temps look like.

Hopefully, I don't forget to take some pictures.  Adult beverages are in play ;D

[squirtthecat]

Welcome back!

[classicrockgriller]

Good to see ya JGW

[NePaSmoKer]

YYSSW   :D

And supposed to get 8" more tomorrow  :'(

[Pachanga]

JGW,

Good to hear from you.  Now get that smoke rolling.

Pachanga

[JGW]

Well....

Got rushed getting everything else ready and forgot to take pictures.  Came out really good, and will probably be my default tri tip recipe, though I tend to use tri tip a lot for stir fries, etc.

[seemore]

Glad it turned out well, JGW!  I can only WISH that winter was over here in Iowa....
Mrs

[ontheroadbbq]

Hi, I just bought a smoker off of a friend who wasn't satisfied with it and I've always wanted one, although no instruction manual or cookbook, I want to do a Tri-tip and looking for some help, ie:cooking times, seasoning, and type of wood??  Hope you can help me out :((

[OU812]

Welcome to the fun ontheroadbbq.

Heres a link to the manual.

http://www.bradleysmoker.com/pdf/Bradley%20Booklet%206-08.pdf

Heres a link to there cook book.

http://www.bradleysmoker.com/pdf/bradley-smoker-recipe-book.pdf

[JGW]

ontheroadbbq,

Sorry, I used to check this site daily, and recent events make it a once in a while.  Tri-tip is pretty easy.  For me, I think salt pepper and garlic are perfect seasonings for this cut.  I normally put the rub on the night before, wrap in plastic and get the smoke rolling the next day.

I NEVER cooked tri-tip until it's well done.  You want it pink to slightly pink in the middle for the best flavor.  The basic deal is what I said above...couple of hours smoke (and honestly, you could probably cut that in half).  Use a meat thermometer and take that puppy off at medium (at the longest....I normally go for medium rare).