Originally posted by TripletDaddy
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I put a good beef rub on it and add a little garlic powder on top of the rub. I then put it in the smoker at about 225 degrees until the internal temp is about 100 degrees. Once at 100 degrees internally, I crank the smoker to 450 and let it go until internal temp is 125 degrees. Tri-tip will kind of puff up or swell when done correctly. Let the meat rest at least 10 minutes. I try to rest between 15 and 20 minutes. Cutting against the grain is absolutely critical to good eating tri-tip. I will cut the meat into two pieces at the bend in the meat. This allows you to better slice all pieces against the grain.
I use grill grates because it gives it a little more of a char on the outside, but they are not necessary for a great tri-tip.
I typically use hickory and fruit. I'm not sure how your hopper is set up. The Memphis has two hoppers so one side is almost always filled with hickory and the other side with a fruit wood. Makes for a nice mellow flavor.
Lastly, I really like Costco tri-tips. I tried Sniders with their Santa Maria rub and it was not good. I picked up a tri-tip at my butcher Thursday and turned into chili yesterday. It was awesome. The best I've ever had by far. In fact, I may never buy from Costco again. The Costco roasts are completely trimmed and very lean. The butcher had a very thin fat cap that I trimmed off before eating. The favor difference was amazing.
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