Tri tip

Hi neighbor....I did a small (1 1/2 lb.) tri tip roast a couple of weeks ago and it turned out great. Since I don't know what size roast you have or the type of smoker you are using you'll probably have to adjust accordingly.
-rubbed roast with Andi's dry brine/ cure(see seafood archives or do a search) and refrigerated for 4 hrs, then rinsed well.
-seasoned roast with worcestereshire, garlic powder, and CS chicken rub & refrigerated for another two hrs.
-set the smoker thermostat at 225 with 1 oz of hickory and cooked to an internal temp of 140. Approx. 2 1/2 hours
-turned smoker off, wrapped the roast in foil and returned roast to smoker for :30 min. The roast turned out medium but was moist & tender.
Don't know whether you have time for all this but if not, I hope this helps in the future
CB

I am using a new cs/fe. I rubbed it with an Oregon tri tip rub I found on the OR. beef assoc. website. I plan to smoke for an hour then run up to your suggested 225. It has worked well in the past on my New Braunsfel offset and I hope for the same results. I think I'll try the foil also.
Thanks,
Joe

chateaubeyond

When you say 1 oz of hickory what do you mean by that?

Thanks

Earl

Earl...I mean a chunk, not chips, of seasoned hickory. My smoker came with a small package of hickory chunks that supposedly weighed 2 oz. each. They actually weighed anywhere from 1 3/4 to 3 oz. I saved one that weighed 2 oz. for a benchmark and now I use that for comparison...the 2 oz. chunk in one hand and the chunk that I plan to use in the other. As you can see I'm a devotee of the "swag" method (scientific wild ass guess). I only used what I estimated to be 1 oz. because I was trying to achieve a "light" smoke on a small roast, others would probably use 2 oz.
CB

Not to speak for E.W, but I think the question is why are you using wood?

You must be referring to the standard CS units and not the fast eddy unit, yes?

EW, I think Chateaubeyond has a CS smoker, but not an FE. They use a different kind of wood, measured in oz. instead of pellets.

Yes, Chateaubeyond has a regular CS.

Me, I prefer to grill my tri-tip like a good steak. I smoke the for a little while then finish on the grill, but that's just how I like my steak.

Smokin'

It turned out great!! I rubbed it up and threw it on with 3 racks of pork spares (each of which had a different rub), and they all came out perfect. Had a few friends over so I could brag up my new purchase and hand out samples. My buddy from Texas told me that I'd get beat up in Texas for using a pellet pit, but he would risk a butt whuppin' for that kinda cookin'.
I still need to get the igniter situation worked out, and that will come, meanwhile hats off to FE and the forum members for some great ideas and tips.
Joe

I agree, SmokinO. The best tri-tip is medium rare, rested 3-5 minutes from nice hot coals. Any more done than that and Tri-tip gets tough.

I also agree with Smokin, but the meat cutters at Costco triple punch all my tri tip and it makes a very nice differance either on the grill or the smoker.
Joe

OK, I'll bite. What is "triple punch"?

See?...You can run but you can't hide from Smokin'. He knows what kind of smoker everyone has. How do he know??
CB

KDM,
Triple punch is where they run the meat through the tenderizer 3 times. It's usually only once on tougher cuts but the couple extra runs make a difference.
Joe

So it becomes minute steak?

OK I give tell a south-east guy what a tri tip is.
Bill

ocala bill:
Here you go:

The tri-tip roast or steak (also called a triangle roast) is the 1 � to 2 � pounds of meat that sits at the bottom of the sirloin.

http://bbq.about.com/cs/beef/a/aa071401a.htm