Tri Tip

pagsMember

I normally grill my tri tips, but since I purchased my new Cookshack Elite, I seem to want to smoke everything. I took a 2.5 lb. tri tip and marinated it for 4 hours in Yashida sauce. Put it on the smoker with 3 oz. of apple wood (all I had) for one and a half hours at 250*. When it reached 140*, I took it out and double foiled it. Left it on the kitchen counter for 30 minutes, then sliced it.

It turned out beautifully. It had a rich pink color, was tender and very moist. Absolutely, delicious. The family loved it. However, it had just a little smoke flavoring. All my previous smokes had very good smoke flavor even when I used the apple for ribs. Could it be the apple wood is too mild with the beef or does the marinade fill up the pores and prevent the smoke from penetrating the beef? Any thoughts?

Pags

2/18/0911:12 PM

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Former Member

Pags,

I use hickory all the time for tri-tip, works great. Give it a try. Another wood here in CA that is great for beef is grapevine wood.

2/19/091:00 AM

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tomMember

Yashida is pretty potent,anyway.

Yes,apple is pretty mild for short smokes.

Since tri tip is basically a sirloin steak,some folks may smoke it down around 160º,to about 100º-105º,and then finish it on the grill.

You could also start smoke rolling and then add the meat to the cooker.

2/19/096:45 AM

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pagsMember

Thank you Hayman and Tom. I guess there's nothing like experience, but it sure is fun and tasty learning this stuff. It's nice to know that even though I good have done things better, the tri tip still turned out fairly well.

Pags

2/19/098:20 AM

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stevegardnerMember

I love tri-tip. I never smoke it, just do meats like tritip and steaks on the grill. That said, I may just smoke one for an hour or so and finish it on the grill.

Pags, make certain your loved ones and neighbors think you are busting your ass cooking this stuff. Never let them know how easy it is....you will get much more appreciation, more favors and more love if they think you are working hard at this.....
ha ha!!

2/19/096:41 PM

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Former Member

I used to only grill tri-tip too, till I got the cs250 and the trailer. I don't have a chargrill in the rig so I have gotten used to smoking them. I dry rub them the day before, smoke to 135-140, then throw them all in a big pot covered with foil. Let them rest and finish off for an hour. Slice them parallel to the long side (cross grain). You'll have plenty of au jus to put the slices in when serving. They melt in your mouth. They have become the #1 request at the church functions I do. Did 75 tri-tip at once the other day. That maxed out the 250. When I do one or two at a time I do them the same except just wrap them in foil for half an hour after smoking. Different than grilled but still mighty good eat'n.

2/20/091:16 AM

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