3 smoked tri tips

[Brett-EDH]

Smoking with CA white oak. Will hit these over direct live fire to develop crust and get to 132° done temp.



Been sitting in smoke for 30 mins at a steady 250°.

IT is reading 90-92°. Will let them go another 10 mins, for 40 total smoke minutes and then over direct live fire oak.

 

[Brett-EDH]

Got the sear going

 

[Brett-EDH]

Rested for 20 minutes

 

[Karl Quist]

IMO it's hard to beat a good tri-tip smoked and seared. That looks so good.

 

[DanHoo]

Those look great

 

[Brett-EDH]

That looks so good.

Those look great

Thanks. I only do TT a few times a year. These came out great. Made some Parmesan garlic mashed pots for the side and a Greek salad.

Was very happy with the LAS 250° smoke and then the direct sear. Good flavor and nose all around.

Seasoning was Montreal, minced garlic, oregano, extra black pepper, Avo oil and some red wine vinegar.

 

[Kevin L (NKY)]

You are so means I am at the gym I was aliitle hungry till I saw thIs, and now work is over gotta eat.

 

[Brett-EDH]

You are so means I am at the gym I was aliitle hungry till I saw thIs, and now work is over gotta eat.

good, clean protein that'll hold you over for a few long hours.

 

[Richard S]

Thanks. I only do TT a few times a year. These came out great. Made some Parmesan garlic mashed pots for the side and a Greek salad.

Was very happy with the LAS 250° smoke and then the direct sear. Good flavor and nose all around.

Seasoning was Montreal, minced garlic, oregano, extra black pepper, Avo oil and some red wine vinegar.

I need to try the red wine vinegar as part of my beef prep! Sounds delicious

 

[Brett-EDH]

I need to try the red wine vinegar as part of my beef prep! Sounds delicious

it's a good tenderizer and helps the seasonings penetrate the protein more easily. i like how red wine vinegar enhances beef. they're good partners, for sure.

 

[ChuckO]

Awesome

 

[Brett-EDH]

Awesome

Ask Jacqueline how it was. She’ll offer up an unbiased opinion.