!st Smoked Tri Tip

[tigerscowboy]

I'm a novice smoker by my own description and allow some efforts to overwhelm me when they should not.

1st Tri-Tip yesterday.....

Trimmed dense fat and dried beef before seasoning
Dust-seasoned by own taste.
Pressed in the Kosher Salt and fresh black pepper.
2 tbsp of brown sugar on each side.
Dusted with onion, & garlic powder. Applied some olive oil.
Chilled in fridge for 14 hours
Sat on counter for an hour while smoker and grill were started
Seared on grill at 450* on each side for 5 min
Smoked at 225* for 3 hours with pecan & mesquite (70/30)
Included smoked mac and jalapeno elk sausage on smoker
Tri stalled at ~120* int for what seemed 45 min
Wrapped with butcher paper and put in oven for 1 hour
Removed at 135* int and put in cooler for 90 min
Opened up and family had a feast

Family didn't know what was prepared. Just said "OMG!" "What is this?!" "It's great!"

We'll do a couple or a few at time on next effort.

[buckfever12]

Nice! That looks amazing

[DallasCoon12]

Just got mine seasoned and waiting for pit to come up to temp. I reverse sear mine on a primo kamodo style. It’s my second attempt. First time was amazing. HEB prime!!

[Twist]

Hell yeah!

My wife doesn’t even want to cook steak since I did my first one. They really do turn out that good, and I have a request to do one for us next weekend in fact.

[blfx4]

Looks great. I have done them very similar with the sear and smoke method. As much as I hate to admit it, a coworker originally from California gave me the recipe. They come out really well and have an excellent flavor. Thanks for sharing.

[Mike D]

!st Smoked Tri Tip

Very nice. I did my first one a few weeks ago. I cooked it a little faster; 375 on the pit for an hour, pulled and rested in warming drawer for an hour.




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[panhandlehunter]

Very nice. Our heb doesn’t carry them often, but when they do I buy a couple. Love this cut.

[eradicator]

Very nice. Our heb doesn’t carry them often, but when they do I buy a couple. Love this cut.

Tri tip is great every once in a while. I bet if you talk to the butcher, he will cut you one.

[Stan R]

Looks very good. I sear mine for 5 minutes each side then cook inside to 125 and let it rest. I slice mine very thin after cooking. Never tried the thicker cut. Sure looks good!

[Maddox]

Grab some Truffle Butter or Chipotle Butter while at HEB to put on it before eating. Great combo.