First Cook Hanging Tri-Tip


 

Robert-R

TVWBB Diamond Member
The local Albertson's was selling untrimmed Choice Tri-Tip for $3.99/lb so I thought I'd give it a whirl. Bought a 4.8 & after trimming ended up with about 3 lbs. So I figure it worked out to about $6.36/lb. Maybe I should have purchased the choice trimmed for $5.99/lb? Oh well... I taught myself how to trim a Tri-Tip or not.

Rubbed it with Montreal Steak Seasonings. Fired up the 18.5 WSM. About 1/2 charcoal chamber of used charcoal, 3/4 chimney of new brickets, & 3 small chunks of mesquite. Minion Method. No Heat diffuser. Meat was cold - straight out of the fridge. Pulled it at 121*. Disassembled the cooker... let the fire rage for a few ...put a grate on the bottom section & seared the Tri-Tip for about 3 minutes per side. Pulled it... loosely tented with aluminum foil for 15-20 minutes before slicing.

It came out great!!! Jiggly... juicy... tender. Did a Bobby Flay Piquinto Bean Relish & some Pico de Gallo. Wifey loves me!

Cooking note: the meat cooked really fast - about 1 hour for on & off. The temp on the dome pegged a bit over 350* (not sure how much further it will go). Kinda felt i was doing an IronMan comp. Next time I'll have the sides done before i start the cook. Or maybe use a little less charcoal.

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Robert-R;
That is a well cooked piece of meat. Good work! I have smoked tri-tip on my WSM but am intrigued by the hanging method.

Thanks for sharing!

Keep on smokin',
Dale53:wsm:
 
Looks good! Did it cook any faster by hanging?

Yes it did. I usually cook one of these on the top rack with a heat diffuser (1/4" steel plate w/ a 1" rim & foiled) where the water pan goes and typically see 80 to 90 minutes before the internal temp hits 121*. So, I'd say this method knocked off 20 -30 minutes cooking time. I wasn't expecting that.

Another benefit is that I could easily do 4 of these at one time.
 

 

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