Tri Tip cooked like a brisket

[Bob Correll]

I'm going out on a limb here, not being sure my photos will show up for anyone but me.
So I'll keep it short and sweet.

Well trimmed tri tip, rubbed with homemade SYD rub, on the 14.5 WSM using Weber briqs, hickory and sugar maple for smoke.
When the internal hit 160° it was foiled with a little bbq sauce mixed with dab of apple juice, and taken to 190°
About 4 hours total cook time.
Vented for a bit, then sealed and rested for 30 minutes before slicing.

Good eats!
Very tender, the small tapered part was a bit dry, but not the larger portion.

The Weber briquettes performed well, not a lot of ash and what there was fell through the grates preventing clogging.
Thanks for the visit!

 

[Rich Dahl]

I see the pictures Bob and they look great. What temps did you run the WSM at ? I want to give that a try because TT is Barbs and my favorite cut of beef.
Great information on the new briquettes.

 

[JimK]

I can see the pics, Bob. And they look great. I've got a tri tip in the fridge for one day this week. Won't have enough time to try your method on this round, but certainly will in the future.

 

[Cliff Bartlett]

Pictures are fabulous Bob! You nailed it.

 

[Gene Brownson]

Those feet fit that limb Bob....very well.

It's been the illusive cut of meat for me since joining TVWBB. Since the move to the country I've found 2 different butchers and will continue my search and hopefully one day soon conquer that cut. As always Bob that baby looks Dan Dee.

 

[Bob Correll]

Thanks everyone!

Rich, I ran it low for a couple hours, around 230, then opened up when I wrapped to around 270.
It was off and on windy so I did put a quart of water in the bowl, then covered it with foil.

Mr Brownson, Good to see your handsome face again!

 

[Jim Lampe]

yeah, what's with Brownson??!!

not only cooked it like brisket. it L@@KS like brisket!
LOVE the 'pénos on top! Tri this Fri for us, but think i'm not approaching this idea til it warms up a bit outside... getting old or something here.

 

[Troy Allen]

When I first joined this forum I asked the question of has anyone cooked a tri tip low and slow.... never got a response. I guess low and slow was the response. Nice!

 

[russ olin]

Looks guud Bob.
Around here we call it a "triskit"

 

[John Zell]

Thanks for this post Bob. I'm planning on doing this for Super Bowl Sunday.

jz

 

[James N]

Fine looking tri- tip Bob

 

[Erik Tracy]

Sure looks yummy.

Tri tip is so versatile in how you can cook it and it ain't that expensive.

Got this marked for a future try - thanks!

 

[Barb D]

Bob, that TT looks fantastic and the pics are great. Outstanding cook as always my friend.

 

[ChuckO]

Never thought to smoke a TT, what a great cook. Photos are amazing as usual

 

[Kevin L (NKY)]

I think your photos just made very hungry for a sandwich just like yours there Bob.
Excellant cook like always, great imagination, very well shot.
Good use of your 14 wsm, in this weird weather winter .

 

[Robert-R]

Nice! Thanks for the post re: alt TT.

 

[Bruce Jr]

good day! that smoke ring looks right on key, i hope it was good! i just ate breakfast and your pix made me hungry again! nice!