Monday, April 20, 2009

Smoked Tri-Tip

Smoke Tri-Tip

We're getting our first really hot weather here in San Diego, and for us that means it is time to fire up the grill. We had a nice prime Brandt Beef Tri-Tip - a beautiful piece of meat with lovely veins of fat marbled through it.

It was smoked for a bit over an hour over a mix of pecan and hickory to an internal temp around 140°.

This was our first time smoking Tri-Tip. Wow, was it good!

Smoked Tri-Tip

The frenzy of the slicing was exceeded by the frenzy of the eating...


  1. wow looks delicious...i love tri u mind sharing what kind of rub/marinade u used? i still gotta try out the dogger one too

  2. That looks so good, nice and juicy. We love to grill outside as well. The pecan hickory mix sounds great.

  3. Thanks, guys!

    Sawyer - the prep couldn't have been simpler. No marinade, and the "rub" was just salt and coarsely ground pepper.

  4. This looks so delicious. Mike and Sherri, are you looking to adopt a grown kid? I don't ask for much - just a plate of this once a week would do.

  5. What temp did you go for here?

  6. Hi Toast, We used a 2.8 pound tri tip -
    250*F for 45 minutes,
    270*F for 20 minutes,
    Let rest at room temp for 20 minutes.


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