Help me impress my judgy inlaws


 
A

Andy-CaliCowboy

New member
So I just recently pulled the trigger on a WSM 18". Me and the wife are having her parents and older sister/her husband over next weekend. I figured I would do a tri-tip on it since that would be easy enough for me to get to know my smoker. I'm coming from a cheap off set that I have done a brisket and ribs on but my wife doesn't really like pork and I'm not sure I wanted to committ to doing a brisket on a new cooker. But I digress.

What is the best way for me to smoke that tri-tip(which I've never done) so I can impress my one upping Brother and sister in-law?
 
Welcome, Andy. Where in CA you located?

My fave way I used to do TT on WSM was smoked over oak, till around 120° internal temp.

Then break down the WSM by removing the barrel and then placing your meat and rack atop the direct coals to get a nice crisped sear on the TT.

Here’s a few pics of how the searing went on one of those cooks. TTs were removed at 132° and rested in a foil pan tented for 10 mins.

1649949931315.jpeg

1649949958340.jpeg

1649950033094.jpeg

1649950094641.jpeg

I’d recco you just cook from the heart and do your best for you and not get all tangled up in trying to beat or best someone else. Just win on your own successes.

The more passion you put into your food, with Ingredients, methods, flavors and techniques, the better your outcomes will always be. Cooking is all in the small nuanced details.

Looking forward to your pics.
 
I was going to suggest giving them all a gift card to a local restaurant, then cook yourself a Tri Tip, but Brett's advice is way more sensical (and likely to go over better with your wife!!) :)

Ok, so seriously, Brett's method above is a great idea. You'll get some good smoke on the TT, a great seared crust, and if your timing is right, a beautiful, juicy red center.

The only thing I'll add to Brett's input is perhaps doing a trial run this weekend when you don't have the added pressure of your in-laws being there would be a good idea. Also, if adult beverages are usually part of the menu, take it easy on those until you have food ready to serve! 🤣🤣

Give it a test run, let us know how it goes, and I'm betting you can put a great TT on the table!

Oh, and, welcome to the board!

Rich
 
Definitely drink after, tri-tip is a great choice, gives you multiple levels of done, medium on the edges rarer towards the middle.

All good advice from above, I’d set up a kettle or gasser for the sear if you have one, less clumsy than pulling a hot smoker apart.
 
Andy,
Welcome! I think Tri-Tip is a great option. Brett just nailed it, he just laid out what I was typing before I could finish it. The only details that I was thinking about that Brett did not hit on are the following. I was thinking about the water pan, I like to leave it out when doing tri-tip using the above method, but if you are just learning on the WSM leave the water pan in. Next my goal is to keep the first part of the cook in the 250 range and then dismantle it let the fire heat up and get that nice sear on the outside. Chris has some great advice on using the WSM and as a grill on the homepage check that out. Now Rich, has jumped in as stole my next thought... Cook something before hand. My two thoughts are a true dress rehearsal with a tri tip this weekend, or with the price of beef being so high, I would do a whole spatchcock chicken where I used the same WSM configuration and method where I smoke at 250 ish, then finish with a sear over the bottom of the WSM.
 
I agree with Brett and Rich but wanted to add one very important thing. Be sure to slice against the grain. Take a good look at how the grain runs before prepping the TT. You'll see that it runs in 2 different directions. This isn't the most tender cut, by any means, and can be like eating an old boot if improperly sliced.

My strategy when cooking for judgmental people is to cook it the way I like it. No reason you should do all of the work and then be criticized. I'd much rather have a little fun at their expense:)
 
Michael Richards said:
Andy,
Welcome! I think Tri-Tip is a great option. Brett just nailed it, he just laid out what I was typing before I could finish it. The only details that I was thinking about that Brett did not hit on are the following. I was thinking about the water pan, I like to leave it out when doing tri-tip using the above method, but if you are just learning on the WSM leave the water pan in. Next my goal is to keep the first part of the cook in the 250 range and then dismantle it let the fire heat up and get that nice sear on the outside. Chris has some great advice on using the WSM and as a grill on the homepage check that out. Now Rich, has jumped in as stole my next thought... Cook something before hand. My two thoughts are a true dress rehearsal with a tri tip this weekend, or with the price of beef being so high, I would do a whole spatchcock chicken where I used the same WSM configuration and method where I smoke at 250 ish, then finish with a sear over the bottom of the WSM.
Click to expand...
Exactly. I don’t think I ever put water in my WSM water pan. See, it’s these small details that make for an excellent cook and finished product.

I was in robot mode and only hit the top notes.

The seasoning is important on a TT. I like the beef flavor, so SP is always good. I’d even roast some garlic first until it’s totally softened. Then smush and rub the TT all over with that garlic, then salt and pepper it and leave it exposed in the fridge for 3-4 hours. Then put it on the smoker, 250° is perfect.

And yes, do a trial run first. And serve drinks to the guests. The chef is not allowed to imbibe until the meal is served.
 
Welcome Andy,

Great advice above. If you do not have a meat-probe thermometer, my suggestion is to get one. It takes the guesswork out of when the smoking stage is finished, and when to move onto a reverse sear. ( link below to a nice unit )

I like to smoke until the thickest center part is about 122 123, so I set the alarm for 120 so I'm ready when it hits 122/3

I don't have any specific WSM advice as I've not cooked tri tip on it, but really hot coals help with the sear.

As far as meat "done-ness" I'm finding tri tip is better when it is at least medium rare. If its' too rare, it can be a bit chewy.

And, the slicing advice is key. I like to look at the meat before I cook it and see where the seam is. Sometimes with a char on it it is hard to find.

Good luck, and a nice California Zinfandel is my favorite with TT.

 
Last edited by a moderator:
Bruno said:
Definitely drink after, tri-tip is a great choice, gives you multiple levels of done, medium on the edges rarer towards the middle.

All good advice from above, I’d set up a kettle or gasser for the sear if you have one, less clumsy than pulling a hot smoker apart.
Click to expand...
Oh, but the fun of disassembling a hot cooker! All that drama, suspense, intense views of everyone watching to see if the chef drops it!

Make sure you own those insulated silicone bbq gloves! They’re good up to 400°. I have two pairs so I could always have a helper when disassembling that hot WSM.

NOTE: this exact reason it what brought me to buying the E6 and selling my WSM. Andy, ignore this part. The WSM is a great cooker. I loved mine.
 
Also Check out DanHoo's extremely resent post over in the photo galley. He is on slightly different grill... but besides that it is exactly the guide to follow on this cook.
I really agree with Bruno if you have a gasser or second charcoal cooker, I would get that rippin hot and do the sear on it. I did the disassembly of the WSM before I got my Master Touch and made it work. But, I would absolutely used the two grills if I had them.
Seasoning was my next thought also Brett. I like to do a dry salt brine at least 8 hours before cook, then a beef rub with a good presence of coffee (but I love coffee so...).
 
Taking the hot mid-section off the cooker is no big deal -- I do it all the time -- so long as you don't have a sloshing water pan to deal with. And make it even easier by removing the grate/meat first. Just be careful and use hot gloves/pads. For the future, you can add some garage door handles or knobs to make that move even easier.

The other way to do TT on a WSM is to do it Santa Maria style rather than smoking it.

Throw some big wood chunks (or even splits) onto the coals. You cook the TT on the bottom grate with the top off (higher heat position). If you want more flames, open the door up (or even remove it).

Then move the TT to the top grate (lower heat position) but still with the top off.

That method mimics how a SM cooker operates. The end product is more smoky/grilled than smoked.
 
I forgot to add, after the reverse sear the tri tip needs to rest.

If you carve it without resting the juice will be on your cutting board and not in the meat.

I put the screaming hot TT in a Pyrex baking dish and tightly tent, or half wrap the roast and let it rest for at least 15 mins. The last thing I do before serving is carve the meat. And the 15 to 20 mins allows time to finish up sides and inform guests that dinner is close.
 
Brett-EDH said:
Welcome, Andy. Where in CA you located?

My fave way I used to do TT on WSM was smoked over oak, till around 120° internal temp.

Then break down the WSM by removing the barrel and then placing your meat and rack atop the direct coals to get a nice crisped sear on the TT.

Here’s a few pics of how the searing went on one of those cooks. TTs were removed at 132° and rested in a foil pan tented for 10 mins.

View attachment 48994

View attachment 48995

View attachment 48996

View attachment 48997

I’d recco you just cook from the heart and do your best for you and not get all tangled up in trying to beat or best someone else. Just win on your own successes.

The more passion you put into your food, with Ingredients, methods, flavors and techniques, the better your outcomes will always be. Cooking is all in the small nuanced details.

Looking forward to your pics.
Click to expand...
Thanks for sharing your method and pics as well, looks tasty! Haha you have a point I shouldn't get bogged down in needless competition with them, and should resll5 "win on my own success" I'll drink to that wisdom.

Sorry for the late response work suddenly got busy. Also I'm out in the central valley.
 
Rich G said:
I was going to suggest giving them all a gift card to a local restaurant, then cook yourself a Tri Tip, but Brett's advice is way more sensical (and likely to go over better with your wife!!) :)

Ok, so seriously, Brett's method above is a great idea. You'll get some good smoke on the TT, a great seared crust, and if your timing is right, a beautiful, juicy red center.

The only thing I'll add to Brett's input is perhaps doing a trial run this weekend when you don't have the added pressure of your in-laws being there would be a good idea. Also, if adult beverages are usually part of the menu, take it easy on those until you have food ready to serve! 🤣🤣

Give it a test run, let us know how it goes, and I'm betting you can put a great TT on the table!

Oh, and, welcome to the board!

Rich
Click to expand...
Thanks for the warm welcome, and good advice 😂.

I'll make sure to throw up some photos for my test run and the real deal as well.
 
Bruno said:
Definitely drink after, tri-tip is a great choice, gives you multiple levels of done, medium on the edges rarer towards the middle.

All good advice from above, I’d set up a kettle or gasser for the sear if you have one, less clumsy than pulling a hot smoker apart.
Click to expand...
Good idea about a secondary device for the sear. I may set up my grill (charcoal) for the sear. Would hot cast iron on a stove top work as well? I'm new to reverse searing still.
 
You must log in or register to reply here.

 

Back
Top