MKEvenson
TVWBB Wizard
I have been doin a lot of reading about cooking Tri Tip, especially since the Santa Maria Wild West BBQ festival is coming up. I decided to use the WSM low and slow finished with a "reverse char" also on the WSM. So here is what I did.
Bought full Tri Tip roast untrimmed. About 3.5 lbs. Trimmed a little of the hard fat but pretty much left it alone. I decided to use a traditional Santa Maria rub, or so they say. 1tbs kosher salt, 1 tbs fresh ground black pepper and 1 tbs granulated garlic. Applied rub about 1/2 hr before going on the smoker.
Put the meat in at 4:45pm. Smoker temp was 228/ meat 48 degrees. 2 bottom vents closed and 1 @ 30%. Top vent wide open.
At 5:50 meat temp is 117 /smoker 232. I was able to run smoker temp at or near 225 for the entire smoke. First time for me that I could keep the temps down in that range. My method this time was to use about 75% of the ring with cold coals and added about 1/4 of a small chimney of hot but placed only on one side of the ring. It worked well today. The wind really came up so I brought out the extra wind shield.
Both thermometers have been checked in boiling water at 212. Here is the difference from top grill to hood.
I took the meat off the smoker at 6pm meat temp 121. Wrapped in foil. I wanted to sear on WSM here is a pic of the Tri Tip When it came off, the coals ready to sear and the after sear pic.
Well, I was a little disappointed in the look of the Tri Tip at 121 degrees, but what the hey. It looked much better after the sear.
Here are the final pics of the slice and plate. Man was that meat GOOOD! Had a few slices with eggs this morning and still as juicy and tasty. Thanks for all your help!!!
Mark
Bought full Tri Tip roast untrimmed. About 3.5 lbs. Trimmed a little of the hard fat but pretty much left it alone. I decided to use a traditional Santa Maria rub, or so they say. 1tbs kosher salt, 1 tbs fresh ground black pepper and 1 tbs granulated garlic. Applied rub about 1/2 hr before going on the smoker.
Put the meat in at 4:45pm. Smoker temp was 228/ meat 48 degrees. 2 bottom vents closed and 1 @ 30%. Top vent wide open.
At 5:50 meat temp is 117 /smoker 232. I was able to run smoker temp at or near 225 for the entire smoke. First time for me that I could keep the temps down in that range. My method this time was to use about 75% of the ring with cold coals and added about 1/4 of a small chimney of hot but placed only on one side of the ring. It worked well today. The wind really came up so I brought out the extra wind shield.
Both thermometers have been checked in boiling water at 212. Here is the difference from top grill to hood.
I took the meat off the smoker at 6pm meat temp 121. Wrapped in foil. I wanted to sear on WSM here is a pic of the Tri Tip When it came off, the coals ready to sear and the after sear pic.
Well, I was a little disappointed in the look of the Tri Tip at 121 degrees, but what the hey. It looked much better after the sear.
Here are the final pics of the slice and plate. Man was that meat GOOOD! Had a few slices with eggs this morning and still as juicy and tasty. Thanks for all your help!!!
Mark
