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Old 05-27-2017, 12:21 PM   #1
Birddog66
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Default Tips on Smokin' Tri-Tip(first time)

I'm planning on treating it like a brisket. My question is internal temps for when to foil and when done? Same as brisket? About how long should it take? Smoking it with a slab of pork ribs.

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Old 05-27-2017, 12:33 PM   #2
EliteDriver
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I use light smoke and carry to IT of 130 - 135. Wrap in foil and put in cooler for an hour or two
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Old 05-27-2017, 12:55 PM   #3
Birddog66
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Quote:
Originally Posted by EliteDriver View Post
I use light smoke and carry to IT of 130 - 135. Wrap in foil and put in cooler for an hour or two
That's a heck of a lot easier than a brisket!
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Old 05-27-2017, 04:10 PM   #4
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Ttt

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Old 05-28-2017, 07:12 AM   #5
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I prefer to do tri-tip much hotter than brisket—300–325 degrees. Pull it at 130. You can overcook it very easily. Check it closely. A little reverse sear is nice. My favorite seasoning for tri-tip is a modified Santa Maria rub: 3 parts kosher salt, 2 parts cracked black pepper, 1 part garlic powder. (Santa Maria rub is traditionally equal parts of all three, but I find the pepper and garlic overwhelming.)

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Old 05-28-2017, 11:44 AM   #6
Birddog66
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Thanks guys. Gonna change my plans up a bit. I already have the ribs on, Ill put the tri-tip on around lunchtime.

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Old 05-28-2017, 06:43 PM   #7
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I let it go to 160 IT because my company likes beef well done. Turned out great! Took less than 2 hrs at 275-300 deg.

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Old 05-28-2017, 06:58 PM   #8
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I have never cooked one that well done, I'll cook chicken for those who won't eat it right! (Just joking...kind of!LOL)

I have done them over coals just flipping it every few minutes until internal temp was 125 then let it rest. And have used the method in the link below (minus the sauce, horseradish is nasty to me) both with excellent results.
http://thesauce.atbbq.com/video-reverse-sear-tri-tip/
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Old 05-28-2017, 07:08 PM   #9
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Next time I will cook for myself, thats for sure. This was good though.

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