Tri Tip for Mothers Day. Now with pictures.

Discussion in 'Beef' started by jerbear66, May 9, 2015.

  1. Haven't smoked anything since the fall. Got the itch again as the nice weather as finally come to Buffalo NY. So last weekend the wife comes home with a 1-1/2# Tri Tip from a local grocery chain for $13.00. Just went with SPOG and some oak and mesquite chips. Took it off at 135 and it rose while resting. It was a perfect medium rare when served and was enjoyed by myself, the wife, and the mother in law.

    So earlier this week the mother in law asked if I would make it for her for Mothers Day. Of course I said, happy wife, happy life, right? Here's the situation, it will be at my sister in laws house for about 15 people. Not the only protein being prepared, so I'm good there. Call my local butcher and he has four. $4.99 per pound, 3-1/2 pounds each untrimmed. I take them all. I'm going to use two for tomorrow and save the rest for us.

    Here is the question, finally. The fat cap? Leave it on, trim it off? Cut it away, season, and replace? Season over the top?

    I'm inclined to cut it away, season it, then lay it back on top.

    I'll be using my well loved modded Brinkman charcoal water smoker, the green one with the integral charcoal pan.

    Thank you in advance for you suggestions.

    Should I add to the spice combo?

    Tempted to try the reverse sear when done. All they have at the sister in laws house is a huge stainless gas grill. Yes I'm taking my smoker and gear there. I've never tried to do it.

    Thank you,
    Last edited: May 9, 2015
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I prefer to remove the fat cap. This allows you to season the meat. I have found no benefit in keeping the fat cap on. I keep the seasoning simple. I usually marinate the Tri tip in worchesterhire then right before going into the smoker I season with SPOG (salt pepper onion garlic).
    For reverse sear I smoke until the IT is 125 then sear each side until I hit 135. Foil and rest for 30 minutes and slice.
    If you really want to kick it up make a batch of smokey au jus.
  3. I leave the fat on and season it. You will love a reverse sear. Get the grill as hot as it will go. Remember to post pics.

    Happy smoken.

  4. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    I remove the fat cap. Rub with SPOG or Santa Maria Seasoning, which is just SPOG with a few additional herbs, paprika, and celery salt. 

    Definitely reverse sear on the gas grill following DS2003's instructions or you end up with a rather unappetizing, grey looking roast.  Tastes great but you need to caramelize the meat's exterior to make it more visually appealing.   
  5. b-one

    b-one Smoking Guru OTBS Member

    Do one trimmed one not! Worchestshire and SPOG! R/S that tasty tip find out which way you like it best!
  6. So dinner was a great success. I trimmed the fat cap off, seasoned it and then laid the fat cap back over the top. I marinaded it in Worchesterhire sauce overnight. Seasoning was SPOG, a little paprika, a little celery salt, and a touch of cayenne pepper. Smoked it with some cherry and mesquite. Came out great.

    Not a slice left.


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