Oak Smoked Dry Rubbed Tri-Tip

Discussion in 'Beef' started by mooseman, Dec 5, 2009.

  1. mooseman

    mooseman Fire Starter

    Hadn't had tri tip for a while, and with all the TURKEY I ate, it just seemed to be the right thing to do. Here it is out of the package. Note the nice marbling:



    It had a nice fat cap on the bottom:



    Here it is all rubbed up with Moose Rib Rub #2 and seasoned pepper:



    Time to smoke it on the cold side of the Kingsford Oval with firebrick set up on other side:



    After about 45 mins of smoke, time for a nice sear on the hot side of the grill. That fat cap really made some flames!:



    Ready to pull with internal temp at 138:



    Time for a rest and a cold beer:



    Sliced and ready to serve to hungry and grateful guests:



    No one really spoke much at dinner, but they did make approving sounds![​IMG]
     
  2. walle

    walle Smoking Fanatic OTBS Member

    MooseMan - AWESOME Job!!
    Tri-Tips are definitely on the top of my list in the Beef category. Your sliced picts are absolutely perfect - when is dinner? ;o)
    Looks like you've done this before.
    Thanks for sharing,
    Tracey
     
  3. flatbroke

    flatbroke Smoking Fanatic

    looks great. Hard to beat a tri tip for dinner. They go good with almost anything.
     
  4. rod guy

    rod guy Smoke Blower

    That looks sooooooooo good! Gonna have to give that a try.
     
  5. looks like you did a great job on that tri tip
     

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