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Tri Tip???

 
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St.Louis BBQ



Joined: 06 Oct 2007
Posts: 19

PostPosted: Wed Oct 17 07 2:31 am    Post subject: Tri Tip??? Reply with quote

Any suggestions on smoking a Tri Tip.
I have never tried this before and was looking to try something new.
Thanks!
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SierraScott
BBQ Super Pro


Joined: 12 Sep 2007
Posts: 1111
Location: Pollock Pines, CA

PostPosted: Wed Oct 17 07 3:34 am    Post subject: Reply with quote

I have an off set smoker. Here is what I do. I season the tri tip by rubbing it with olive oil then season it with rub. I use the rub that I posted on this site under rubs.... (shameless plug right there). some times I add some whole dried oregano to it.

Get the temp in the smoke chamber to 325* and put in the Tri Tip.
Shut the flue and damper down and let the fire slowly drop in temperature. After about 45 Min You'll be about Med rare. Then I put the tri tip over coals to crisp up the outside. Not too long tho.

Hope that helps.

Smile
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Pigslips
BBQ Pro


Joined: 28 Aug 2007
Posts: 576
Location: Vineyard Country, Oregon

PostPosted: Thu Nov 01 07 5:57 am    Post subject: Reply with quote

Marinated Tri Tips over night in
3 c. dry red wine
1 c. olive oil
2 tbsp. wine vinegar
1 tsp. garlic powder
2 tsp. onion powder
2 tsp. salt
3 tbsp. Grey Poupon mustard
3 tbsp. horseradish
3 tbsp. lime juice
2 tbsp. cayenne pepper
Put on the Traeger at 225. About 4 hours, pulled them off at 125 internal temp. Rested 30 minutes. Great!
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JamesB
BBQ Super Pro


Joined: 19 Oct 2005
Posts: 2406
Location: Irving, Tx

PostPosted: Thu Nov 01 07 7:59 am    Post subject: Reply with quote

Tri tip is pretty lean... I like to grill them hot and fast. Apply a bit of oil, course salt, fresh cracked papper and some granulated garlic... seam over hot coals and then cook semi-direct until barely medium. Slice thin...

James.
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KC Boss
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PostPosted: Thu Jan 10 08 4:19 pm    Post subject: Reply with quote

Season it well the night before with your favorite rub. Toss it on around 10 am, keep the smokebox going around 250-300 until about 4 pm. Pull it off and let it rest for an hour. Slice it with your WaringPro meat slicer nice and thin but not shaved. Use a nice roll for the bread and do what you want from there in terms of mustard, mayo, grilled onions, etc. I may do one this weekend if I do not do ribs. I will put it up on my blog for you.

Man, the best sandwich ever made. Next to the Fillet & Bearnaise my buddy makes. But that thing is expensive.
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