I've always wanted a Weber kettle grill.... Anyway, the wife really hooked me up this year for my birthday, so I put it together and thought, what better way to break in a new grill than to try a piece of meat I've never made before. I coated the tri tip in A1 sauce, rubbed on my own beef rub and let it sit over night.
The next day I divided the grill in half with two fire bricks and added some coals and cherry chunks to the left side. I haven't picked up a chimney yet, so just started the fire at one end of my coal line. I smoked the Tri Tip for about an hour and a half or so, to 125 deg (not sure on the exact time, there were a few beers involved). I removed and let it rest. I added more coals to bring the heat up, and then seared both sides.
I have to say, it was amazing, both the wife and my son loved it. For anyone that's thinking about a tri tip, stop thinking and go buy one...Or two or three. This is a very easy and very rewarding cut of meat to grill.
I was also very impressed with the Weber. It was very easy to maintain temp compared to my Chargriller offset smoker. Once I got it up to temp, it seemed like it was set it and forget it, which was great considering the sub zero temps we had here in upstate NY this weekend. I cant wait to see how it works for an all day smoke.
I only managed one pic, there was no way the roast was going to sit long enough for a pic once I started slicing it up.
The next day I divided the grill in half with two fire bricks and added some coals and cherry chunks to the left side. I haven't picked up a chimney yet, so just started the fire at one end of my coal line. I smoked the Tri Tip for about an hour and a half or so, to 125 deg (not sure on the exact time, there were a few beers involved). I removed and let it rest. I added more coals to bring the heat up, and then seared both sides.
I have to say, it was amazing, both the wife and my son loved it. For anyone that's thinking about a tri tip, stop thinking and go buy one...Or two or three. This is a very easy and very rewarding cut of meat to grill.
I was also very impressed with the Weber. It was very easy to maintain temp compared to my Chargriller offset smoker. Once I got it up to temp, it seemed like it was set it and forget it, which was great considering the sub zero temps we had here in upstate NY this weekend. I cant wait to see how it works for an all day smoke.
I only managed one pic, there was no way the roast was going to sit long enough for a pic once I started slicing it up.
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