smoked tri tip and mac

Discussion in 'Beef' started by socal duckie, Jul 26, 2011.

  1. for my 3rd real smoke i decided to try a tri tip............



    tossed 3 chicken breast in to give them a try......should have pulled them out sooner....they were a lil dry, but still tasty.



    picture didnt come out that great.... it was a nice med. in the center. will take it out a lil sooner next time. i prefer med rare in the center.



    smoked the mac for an hour, damn its good!

    my dad and i have probably grilled close to 1000lbs of tri tip for elks club bbqs, church fundraisers and assorted other gatherings over the years.......but this is by far the very best tri tip i have ever tasted!! i cant wait to throw a few in the mes for the next family get together!
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    That's one of my favorite cuts of beef and one of my favorite sides. I could go for a few plates of that right now. [​IMG]
     
  3. Hey Duck,

    I'm new as well, tried Tri-Tip the other day, and came out amazing... here's the story

    Let tri-tip come to room temp, about 90 minutes, then rub with corase salt, let rest for 5 mintues, then rub the following on the tip:

    1 tablespoon chili powder

    1 tablespoon ground cumin

    1 tablespoon fresh ground black pepper

    2 teaspoons onion powder

    2 teaspoons dried oregano

    1 teaspoon garlic powder

    Take to smoker and set temp to 230 degrees, use apple and or cherry for smoke.  Take tri-tip off when it hits 120 degrees internal, then sear on very hot grill for about 2 minutes per side.  Wrap in foil, then in towel, place in ice chest for 1 hour.  Remove, and prepare to be amazed...

    Hfactor
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The tri-tip looks good!

    We like them rare, but I'm sure yours was delicious!
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Well your tri-tip looks alright. It might be alittle over done for most of us but it is eatable. We are all newbies at one time or another. So we learn as we go. The first thing I see is do you have a thermometer ???? We cook by temp (90% of the time) here. You need a good true tested thermo unit if you want to have some really good Q.
     
  6. Mmmm duckie I think I want your mac and cheese recipe....
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    Yummy it look great
     
  8. .......yeah i let it get a little over done the next time i will take it out sooner. i used my mavrick for the first time on this smoke.....took it off the same as i do when i gril them, wasnt thinking about the hour i let it rest in the cooler. i know better for next time.

    the mac and cheese recipe i got off the master forge web site........it has to be the best mac n cheese i have ever had!
     

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