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In Reply to: cooking, smoking a tri-tip posted by Ron on January 12, 2012 at 12:41:29:
Are you in Ventura?
For Tri Tip, here is what I do.
First, try and get a good, Choice grade or better.
If it is untrimmed, I try and trim it down, leaving a little fat cap on it. But do remove all the silver skin.
Next, I use a Jaccard type meat tenderizer thingy, the one with the needles, run it over it on both sides.
Next, I rub it with Olive Oil (chile infused if I have it). Then use my Tri Tip rub. If possible, I do this at least 1 hour prior, if not more.
To cook, I sear over direct heat quickly on each side, then through it in my Klose smoker (usually using Oak) at 250-275 until it reaches the temp you want. Then I pull it and wrap it in foil, cover it and let sit for 30 minutes minimum, usually an hour.
Very important, SLICE AGAINST THE GRAIN.
I think you have my email. Any questions, holler.
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