smoking tri tip

[frijolefrito]

I asked this in another thread but I need a quick answer. Can I wrap the tri tip and smoke it over night at 160 ish?

[jharner]

That sounds like a risky low temp to me. Tri tips are not a very large cut of meat. I usually do a quicker cook at higher temps. 275 to 300 until I reach an internal temp of 135. On my Weber 22.5 with the slow n sear this is usually about a 1.5 to 2 hr cook.

[tbob4]

You could try. I smoke my trip-tips for 4 hours at 220-225. This goes against conventional tri-tip cooking styles but I much prefer the longer smoke. Before experimenting with 165 for an 8 hour cook try it out at the same temp and time Sous Vide style and take a look at the results. I am assuming you are using a pellet smoker to keep it at 165 over night. I'm a split log/water pan smoker. Thats how I can control the temp at that range. Wrapping the trip-tip for an extended period can make the meat mushy in my experience, but that is at a higher temp than you are attempting.

[frijolefrito]

thanks I'm just going to try one of your two methods thanks. Yes it's a pellet smoker traeger.

[Breadhead]

I've eaten many, many Tri-Tips. I'm in California where Tri-Tips are in every store that sells beef. I personally don't like smoke on my Tri-Tip or most beef cuts. Just my taste buds I guess.

[frijolefrito]

then how do you cook it

[Breadhead]

I cook Tri-Tip Sous Vide. I prefer to leave it in the bath tub for 24 hours at 131°. I take it out of the SV bag, blot it dry, put some beef love on it and apply my rub, either BBBR or MMD. Then I sear it on my kettle with the SnS.

It's a very simple cook that requires very little hands on time.👍

[Huskee]

Two ways that I see being popular with Pit members here are to sous vide it for a few hours, then a quick sear; or a reverse sear as you would a steak. I've only ever done one tri-tip (not common where I live) so I'm no pro, but I reverse seared it and it was great. 200ish until 10 deg. under target, then sear it up to just under target temp.

[CeramicChef]

An overnight smoke is risky at that temp. If smoked Tri-Tip is what you want, just do 3-5 hours at 225F depending on the degree of doneness your prefer. I much prefer a reverse sear to Medium Rare or no more than 4 hours in the Sous Vide bath at 135 followed by a ripping sear.

[Mitchl]

Lightly smoked w Apple wood tri tip in Weber and SnS reverse sear. Smoked at 225-250 for 45 min until ~110IT then sear turning often until about 130IT. Dry brined a few hours with Montreal steak seasoning and a little smoked paprika. Ate with grilled corn with thyme butter. Nice little dinner.

[fuzzydaddy]

Sound delicious and that's a great sear.

[frijolefrito]

http://www.traegergrills.com/recipes/beef/molasses-tri-tip

made this it was great I'll get pictures up as soon as I can go from my phone to my computer lol.