Smoked Tri-Tip

[smoker pete]

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

Here you can see the marbling on one tip and the fat cat on another

Vacuum sealed the 5 Tri-Tips.  Put 4 in the freezer and keeping 1 out to smoke tomorrow of Friday


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?

[FLBentRider]

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.

[smoker pete]

FLBR, you must like it to Mooooo at you when you look at it  ;D  ;D

[smoker pete]

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

[FLBentRider]

The Jim Beam are made of Oak Jim Beam Barrels. I'd go with those.

[FLBentRider]

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

[smoker pete]

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.

[smoker pete]

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!!

[beefmann]

looks good as i am also doing tri tip tomarrow

[squirtthecat]

Love that Johnny's garlic spread!   We finally ran out...    I need to order some more.

[smoker pete]

looks good as i am also doing tri tip tomarrow

How do you do yours beefman?

[oakrdrzfan]

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.

[SouthernSmoked]

Looks good smoker pete - any updates?

[smoker pete]

Looks good smoker pete - any updates?

Preheating the OBS as I type.  Will be inserting tip in 20 minutes.

[smoker pete]

OBS at 250º.  Applied 7 bisquettes of Jim Beam.
Here is the tip after 3 hours ... pulled at 140º IT

Sliced open after 45 minute FTC

The money $hot ... served with some sauteed mushrooms/onions, beans, and grilled taters