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...


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7 comments:

  1. Peter MApril 21, 2009 at 11:25 AM

    Ahhh pink never looked better!

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  2. imjustatreeApril 22, 2009 at 7:33 AM

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

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  3. Masa AssassinApril 22, 2009 at 11:58 AM

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

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  4. MikeApril 22, 2009 at 1:26 PM

    Thanks, guys!

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

    ReplyDelete
  5. AdminApril 22, 2009 at 5:33 PM

    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.

    ReplyDelete
  6. ToastMay 28, 2009 at 1:34 PM

    What temp did you go for here?

    ReplyDelete
  7. SherryMay 29, 2009 at 11:10 AM

    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.
    Yum.

    ReplyDelete

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