Smoked Tri-Tip Roast

Our favorite recipies and discussions on all things epicurian, beer, deep-fried goodness, wine, caviar; what fuels YOUR Falcon?

Smoked Tri-Tip Roast

Postby Lord_Byron » Tue Jun 21, 2011 10:32 am

When I was in L.A. a couple of years ago, they were selling tri-tip sandwiches at a street fair. Since then, I've always had it in the back of my mind, so on Sunday I decided it was time to throw a roast on the smoker.

I got a three pound tri-tip at the butcher that was trimmed of its fat cap. It's a fairly lean and flavorful cut of meat, but can get tough if it's overcooked. I really had two options for smoking, either a hot smoke at 350 degrees or a low smoke at 250. Given that I wanted to maximize the time in the smoke, I went for the low smoke, figuring that it would take about two hours to cook.

I made up a simple rub of salt, pepper and garlic powder and liberally coated the roast. Left it on the counter and set up the WSM with about 1/2 chimney of unlit coals and about 20 lit coals. Used two good size chunks of apple and one hickory for smoke wood.

Put the roast on with a probe thermometer set for 140 degrees. The smoker ran a little hotter than I wanted at about 260 on the lid thermometer, so I shut two of the bottom vents completely and left the other at about 50%. That seemed to do the trick.

After about an hour and 20 minutes, the thermometer went off. Let the roast rest for about 1/2 hour in foil and sliced razor thin against the grain. Stacked up a nice thick sandwich on Kimmelwick for Lady Byron and me, and a plain roll for the Princess.

Man, was it good. Flavorful, juicy with a nice smoke flavor.
Made for a pretty sweet Father's Day dinner given that the golf tournament sucked.

I'm really loving my smoker. I think I'm going to do some major smoking over the holiday weekend coming up. We're going to NYC this weekend, so no smoke for me.

Next time, I'll take some food porn pictures while I'm cooking.
BG '79

Twitter: @Vapid_Inanities
User avatar
Lord_Byron
Minister of Silly Walks
Minister of Silly Walks
 
Posts: 2158
Joined: Fri Jul 23, 2004 7:04 am
Location: Rochester NY

Re: Smoked Tri-Tip Roast

Postby Pete Segaard » Tue Jun 21, 2011 11:06 am

You really need to start including photos of the product. :drinkers:
Team Falcon Around
The Falcon formerly known as oaklane2
User avatar
Pete Segaard
Peregrine
Peregrine
 
Posts: 903
Joined: Wed May 11, 2005 10:50 am
Location: The banks of the mighty Portage River

Re: Smoked Tri-Tip Roast

Postby hammb » Tue Jun 21, 2011 11:36 am

Glad you're loving the WSM Byron! That's what I use and I absolutely LOVE it as well :)

Never done a tri-tip though. I know it's big in Cali, but I haven't seen it around here. I'm sure a butcher could get me some, but I wasn't sure what the price would be on it. May be worth a shot sometime.

I don't usually use the smoker for stuff like that, I should do that. For me when I pull out the smoker it's usually for ribs, brisket, or pork shoulder. I grabbed a whole chuck roast on sale at Meijer this week. Sometime I wanna smoke that for shredded beef. Never done that, but it should be tasty :)
User avatar
hammb
The Stabber of Cherries
The Stabber of Cherries
 
Posts: 12737
Joined: Fri Jul 23, 2004 8:21 am
Location: Bowling Green

Re: Smoked Tri-Tip Roast

Postby h2oville rocket » Mon Jun 27, 2011 10:45 pm

Lord_Byron wrote:I think I'm going to do some major smoking over the holiday weekend coming up.


Dude, me, too.
h2oville rocket
Peregrine
Peregrine
 
Posts: 6690
Joined: Wed Oct 12, 2005 7:21 pm
Location: Waterville, ohio


Return to Falcon Food

Who is online

Users browsing this forum: No registered users and 1 guest

cron