Time for smoking 6 tri tips

Discussion in 'Beef' started by sparkypyro, Dec 6, 2011.

  1. New to smoking. Did my first tri tip 2 weeks ago and it came out great. My question is this: we are having a baby shower this Saturday at noon. I am gonna smoke 6 tri tips and am not sure on how long this should take. Should the time for 6 be the same as cooking one or do I need to increase the cooking time? I am using the Master Forge double door smoker. Any help would be greatly appreciated. Mark
     
  2. smokinal

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

    First of all welcome to SMF! You should go over to the roll call section & introduce yourself to everyone so we can all give you a proper SMF welcome!

    As for the tri-tips the cook time will be about the same. Just make sure you spread them out so you don't restrict the air flow.
     
  3. tom c

    tom c Smoking Fanatic

    If the sizes of each of the Tri Tips are around the size of your first them the cooking time will be about the same. Your only difference will be when you add all that cold meat to the smoker at the same time. You may want to preheat your smoker a little higher than you did when doing a single Tri Tip.
     
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    X2
     
  5. I love Tri-tip; some of the best smoked product I've attempted have been tri-tip.

     Combine the tri tip rub ingredients.

     

    Season each of the tri tips with salt...kosher if you got it. Use about 2 teaspoons of salt per each roast, one teaspoon per side. Let the roasts sit salted for a few minutes, then season with the tri tip rub. Go ahead and pack all of it on.

     

     Rub tri-tips with following:

     

     TRI TIP RUB INGREDIENTS

    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

    Bring tri-tip to room temp.

     

    Traditionally, tri tips are cooked over a fire of red oak, so if you can get red oak, use it for the smoke. Or burn it if you have a wood fired smoker. Use two, maybe three foil packs of wood in your electric smoker or on top of your charcoal, or a couple of fist sized chunks buried in your charcoal.

    If you can't find red oak, or any oak for that matter, use a little mesquite. Or whatever you got...it'll still taste good!

    Smoke your tri tips at 225-250ºF for about 2 hours, or until the meat reaches

    Rare

    130ºF

    Remove at 120-125ºF

    Medium Rare

    140ºF

    Remove at 130-135ºF

    Medium

    150ºF

    Remove at 140-145ºF

    Medium Well

    160ºF

    Remove at 150-155ºF

    Well Done

    170ºF

    Remove at 160-165ºF

    Personally, I pull the tri-tip at 128 to 130 degrees, and wrap in foil, then place in dry ice chest for an hour.  To finish off the meat, I sear on blazing hot grill for about 1 minute a side.  Slice across grain….

     

    You cant beat this.....
     
  6. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    remember in the end its better to go by internal temp than time. but welcome to SMF!
     
  7. raymo76

    raymo76 Smoking Fanatic

    I'm not far from Torrance, can I be a taste tester? [​IMG]
     
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hello SparkyPyro

    You have received great advice from several before me - I do my TriTips with a Java Rub the family loves. 

    I too am not too far from you if you need a taster - 
     
  9. raptor700

    raptor700 Master of the Pit OTBS Member

      X3
     

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