Monday, April 20, 2009

Smoked Tri-Tip

Smoke Tri-Tip

We're getting our first really hot weather here in San Diego, and for us that means it is time to fire up the grill. We had a nice prime Brandt Beef Tri-Tip - a beautiful piece of meat with lovely veins of fat marbled through it.

It was smoked for a bit over an hour over a mix of pecan and hickory to an internal temp around 140°.

This was our first time smoking Tri-Tip. Wow, was it good!

Smoked Tri-Tip

The frenzy of the slicing was exceeded by the frenzy of the eating...


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7 comments:

  1. Ahhh pink never looked better!
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  2. wow looks delicious...i love tri tip....do u mind sharing what kind of rub/marinade u used? i still gotta try out the dogger one too
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  3. That looks so good, nice and juicy. We love to grill outside as well. The pecan hickory mix sounds great.
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  4. Thanks, guys!

    Sawyer - the prep couldn't have been simpler. No marinade, and the "rub" was just salt and coarsely ground pepper.
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  5. This looks so delicious. Mike and Sherri, are you looking to adopt a grown kid? I don't ask for much - just a plate of this once a week would do.
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  6. What temp did you go for here?
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  7. Hi Toast, We used a 2.8 pound tri tip -
    250*F for 45 minutes,
    270*F for 20 minutes,
    Let rest at room temp for 20 minutes.
    Yum.
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