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Thread: Smoked Tri Tip

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    Smoked Tri Tip




    Smoked Tri Tip


    Tri tip has been the regional specialty of Santa Maria, California for the last 50 years. The cut is often labeled as a Santa Maria steak, in addition to being called tri tip and triangle roast.

    For smoking, it's best to choose one that still has a decent layer of fat still remaining. Often the tri tip is trimmed of almost all fat, and for smoking is less than desirable. The fat will melt as the meat smokes, and you know what that means...more flavor, more juice!

    This recipe is for a pair of 2 to 3 pound tri tip roasts.

    -smoked-tri-tip-jpg


    TRI TIP RUB INGREDIENTS
    1 tablespoon chili powder
    1 tablespoon ground cumin
    1 tablespoon fresh ground black pepper
    2 teaspoons onion powder
    2 teaspoons dried oregano
    1 teaspoon garlic powder


    Combine the tri tip rub ingredients.

    Season each of the tri tips with salt...kosher if you got it. Use about 2 teaspoons of salt per each roast, one teaspoon per side. Let the roasts sit salted for a few minutes, then season with the tri tip rub. Go ahead and pack all of it on.



    Smoking Tri Tip
    Traditionally, tri tips are cooked over a fire of red oak, so if you can get red oak, use it for the smoke. Or burn it if you have a wood fired smoker. Use two, maybe three foil packs of wood in your electric smoker or on top of your charcoal, or a couple of fist sized chunks buried in your charcoal.

    If you can't find red oak, or any oak for that matter, use a little mesquite. Or whatever you got...it'll still taste good!

    Smoke your tri tips at 225-250F for about 2 hours, or until the meat reaches medium rare, or to your desired level of doneness. Because of its leanness, it's best if not cooked more than medium done.

    Rare 130F Remove at 120-125F
    Medium Rare 140F Remove at 130-135F
    Medium 150F Remove at 140-145F
    Medium Well 160F Remove at 150-155F
    Well Done 170F Remove at 160-165F


    Remove the smoked tri tip and let it rest for at least 20 minutes before slicing across the grain and serving to your more than grateful family. A bit of bbq sauce is good with this, and sliced thin, makes great sandwiches.
    Last edited by bullmama; 01-26-2014 at 12:21 PM.

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    Now I really want a smoker!!!
    What's For Dinner?

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