if at first....try tri tips?
- Thread starter smokinfan
- Start date
Just cooked one yesterday. Box Temp 80 at start; set SM I 220; meat probe, 142. It was a 3.02 lb Sirloin Tri Tip. It took about three hours but I opened door about three times to double check on temp. I just had Harter House put their Red Rub on it when I brought it. It was tender, med rare and my wife loved it as much as I did. Godspeed.
DivotMaker
New member
Sorry I'm late to the party on this one, Brad - not sure how I missed it!
I treat tri-tips like a beef roast or prime rib: low and slow at 200-210 box temp, until the middle hits 128 internal, then reverse-sear in a hot oven or on the grill. With this method, you get your med-rare pink all the way to the edges - no overcooked outer edge!
Tri-tips get a rub with Jim Baldridge's Secret Seasoning (best-ever rub for beef), and are ONLY smoked with oak - "Santa Maria" style!
The pic is a couple getting a sear...sorry I didn't get a sliced shot of these; pretty sure we were way too busy devouring them like we skipped lunch!
I treat tri-tips like a beef roast or prime rib: low and slow at 200-210 box temp, until the middle hits 128 internal, then reverse-sear in a hot oven or on the grill. With this method, you get your med-rare pink all the way to the edges - no overcooked outer edge!
Tri-tips get a rub with Jim Baldridge's Secret Seasoning (best-ever rub for beef), and are ONLY smoked with oak - "Santa Maria" style!
The pic is a couple getting a sear...sorry I didn't get a sliced shot of these; pretty sure we were way too busy devouring them like we skipped lunch!
