Low & Slow Tri-Tip

[Chris Allingham]

My Smoke Day cook: Two USDA Choice tri-tips from Costco. Seasoned with salt, granulated garlic, ground pepper, and just a bit of parsley and MSG. Cooked at 250-275 to an internal temp of 130°F. Used two chunks of post oak. Let meat rest for 10 minutes before slicing thin and serving on a toasted garlic buttered roll with a drizzle of barbecue sauce.

I've not done tri-tip low in slow in the WSM for a long time...so good!

Continued...

 

[Chris Allingham]

 

[Jim Lampe]

Beautiful tri tip, boss!
I haven’t smoked tri on the WSM yet, have on the kettle...
looks perfect!!!
although, not sure about that sauce/dark stuff atop this glorious beef...

 

[Donna Fong]

Looks great Chris! Very, very respectful job. Santa Maria would be proud

 

[Dave in KC]

Looks great. I have never done a tri tip on the WSM. I will have to give that a try one of these days.
I didn't start my Smoke Day cook until 6 last night. (14 lb brisket) It is still on the 22WSM currently
in the stall at 168. Hope it still qualifies a Smoke Day cook.

 

[Cliff Bartlett]

Wowzer!! That looks spectacular Chris.

 

[Jan M.]

Nice entry Chris.
My first idea was also 2 pieces of Tri-Tip but as my butcher offered me a awesome Boston-Butt I couldn't resist.

Very nice pics !