Tri-tip on the mini.

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pc farmer

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Feb 17, 2013
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I started a tip thread here.   http://www.smokingmeatforums.com/t/172007/tri-tip

With lots of help I got it done.

Mini loaded with Trader Joe's, cherry and pecan.


Running about 290 with some nice smoke.


Had to put her winter coat on.   Getting cold here.


Went to 140 IT.


Sear time.


Sliced pics.   Could have been a little more pink but still very tender and juicy.

I wont go to as high IT next time.




Hope I can keep getting these here.

Thanks for looking.
 
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Looks great Adam. Glad you liked it.
 
Awesome Adam ! Them TT's are dang tasty, that looks really good ! :beercheer:

:points1: for a nice smoke !
 
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Thanks Justin. I think it could be cooked like a brisket thou.

Hmmmmm? New challege?
 
Thanks Justin. I think it could be cooked like a brisket thou.

Hmmmmm? New challege?

Nice looking smoke Adam!

No do not go brisket on it. On accident, okay a few too many beers while camping, we left one on way too long. When we took it off the IT was 170. Way tough, way dry, not good.
 
Nice looking smoke Adam!

No do not go brisket on it. On accident, okay a few too many beers while camping, we left one on way too long. When we took it off the IT was 170. Way tough, way dry, not good.

Ok. Just a thought.
 
Looks great Adam! If I see a post of a tri-tip past 145° I will 
Bottom.gif
 135° will get you 
pb.gif


Hit the sear as hot as you can. If you get a good hard crust on a 130° you will love it!

Happy smoken.

David
 
Looks great Adam! If I see a post of a tri-tip past 145° I will :Bottom:  135° will get you :pb:
Hit the sear as hot as you can. If you get a good hard crust on a 130° you will love it!
Happy smoken.
David

My wife dont like much red. I will push her limits next time.
 
For those who can't handle pink, I would say great job!

The main thing is you said it was still tender and juicy.

Coming off the bottom sirloin, these won't be like a ribeye in tenderness.

But the rich beef flavor makes up for it when you hit them right.

Just too bad they have gotten so popular and driven up the price.

Good luck and good smoking.
 
 
For those who can't handle pink, I would say great job!

The main thing is you said it was still tender and juicy.

Coming off the bottom sirloin, these won't be like a ribeye in tenderness.

But the rich beef flavor makes up for it when you hit them right.

Just too bad they have gotten so popular and driven up the price.

Good luck and good smoking.
Thanks?   I guess. LOL

It was super tender reheated today.
 
If I could find one and afford it , I'd love to try one...
th_dunno-1%5B1%5D.gif
You have to try one.  13 bucks for 2 lb thou.
Looks mighty good from here Adam! Nicely done
icon14.gif


Red
Thanks Red.  I see more in my future if I can keep getting them.
 
Yea but I already got my beef for the year and my butcher doesn't cut the tip
 
Yea but I already got my beef for the year and my butcher doesn't cut the tip

Fire that Butcher!!!!!!

One trick you can do easily if the wife doesn't like the rare, cut her slices and drop in some hot beef broth or Au Jus. Doesn't take long and she'll have her well done and you'll have the rare goodness!
 
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