14.5 Hung Tri-Tip


 
Robert-R

Robert-R

TVWBB Diamond Member
Got a good deal on a small choice Tri-Tip at Walmart: $12.78 for 2.7 lbs. Rubbed it with Montreal Steak seasoning.

Smoke/grilled it on the 14.5 WSM. I filled the charcoal ring 2/3 with used KBB, added 3 small pieces of mesquite & lit it with 12 coals for a Minion Method cook.

Preheated the stacked 14.5 for 30 minutes to 250* & hung the meat. No diffuser. Pulled it at 121*, disassembled the cooker, put a grate on the charcoal ring, let the fire build for a few minutes & seared the Tri-Tip for 3 minutes per side. Foiled it & let it rest 10 minutes. Served with a piquinto bean relish. It came out great!!! Will be having Tri-Tip sandwiches for lunch in a while.

PICT0655_zpsdlm4ja6d.jpg


PICT0657_zpsbvfixke0.jpg


PICT0659_zpst2sqt1a2.jpg


PICT0666_zps2mrumgxk.jpg


PICT0668_zpsclo7ezfh.jpg


PICT0671_zps4utwllax.jpg


I'm constantly amazed at how thrifty this smoker is with fuel. It used half of the fuel for this cook.
 
Last edited:
Robert R;
That is a NICE tri-tip! Good job! These WSM's are certainly versatile smokers when operated by someone that knows how!

Keep on smokin',
Dale53:wsm:
 
Thanks for the compliments everyone!

Matt H. said:
looks amazing. what are benefits to putting it on the hook rather than just on the grill?
Click to expand...

Good question. Maybe not a good answer. It was cooked without a diffuser, so the juices drip onto the coals & flavor the smoke & that flavors the meat to a certain extent. It does have a different flavor. Also, it was cooked on a stacked 14.5, so the meat is way up there - maybe 10 inches higher (at least) than the top grate of a stock 14.5. So it's a low temp direct cook. Possibly similar to a Santa Maria style grill. The heat & smoke flows over the length of the Tri-Tip for over an hour. I think I could cook at least 3 TTs with this setup, if necessary. So there is an advantage of increased capacity.If doing chickens, ribs & etc - there is little cleanup outside of a few hooks. Also, it's fun & easy!

Here's a pic of the stacker to give you an idea of what I'm talking about:

PICT0499_zps3ea49c54.jpg



welp - that's my story & I'm sticking by it until the errors of my way are made evident to me. I'm sure there are people on this forum that know lots more about this than I do.:cool:
 
Last edited:
Robert, is your stacker home made, and where did you find a hanger rack for the 14.5? Thanks
 
Robert-R said:
Thanks for the compliments everyone!



Good question. Maybe not a good answer. It was cooked without a diffuser, so the juices drip onto the coals & flavor the smoke & that flavors the meat to a certain extent. It does have a different flavor. Also, it was cooked on a stacked 14.5, so the meat is way up there - maybe 10 inches higher (at least) than the top grate of a stock 14.5. So it's a low temp direct cook. Possibly similar to a Santa Maria style grill. The heat & smoke flows over the length of the Tri-Tip for over an hour. I think I could cook at least 3 TTs with this setup, if necessary. So there is an advantage of increased capacity.If doing chickens, ribs & etc - there is little cleanup outside of a few hooks. Also, it's fun & easy!

Here's a pic of the stacker to give you an idea of what I'm talking about:

PICT0499_zps3ea49c54.jpg



welp - that's my story & I'm sticking by it until the errors of my way are made evident to me. I'm sure there are people on this forum that know lots more about this than I do.:cool:
Click to expand...

interesting thanks. always have wanted to do santa maria style.
 
You must log in or register to reply here.

 

Back
Top