Tri tip roast advice?

[cvaglica]

Hi - I'm going to smoke a tri tip roast tomorrow as a trial run for Easter dinner. I've read quite a few threads on this site in preparation, so I think I'm ready. I've rubbed the roast in EVOO and some McKormick's Montreal Steak Seasoning, with a little extra salt and pepper. It's wrapped and in the fridge overnight.

I plan to smoke it tomorrow at about 225ish. It's a small tri tip (about 2.75 lbs) and I'm expecting it to take around 2.5 hours, give or take. I'm going to take it to 140 IT (my kids don't like it too rare) and then wrap in towels and put in a cooler for about an hour.

I'll post pics as I go along.

Does that sound about right to you guys?

Thanks for any advice!
Claudia

 

[scarbelly]

A true TriTip rub contains the ingredients in Montreal seasoning so you are close to a traditional taste. I am not a fan of adding oil to this cut of meat but am hoping that it comes out good for you.  Since you are going to let it rest for an hour, consider pulling at about 138 and go an extra 30 min on the rest.

Good luck and please share your qview and thoughts  

 

[venture]

I am with Gary, because we both know the tri tip.

Montreal has a lot of salt, so no more salt was probably needed.

I hope you noted the grain before you started.  The grain on these usually run in two different directions.

Be sure to cut across the grain in each section.  We like ours no more than 1/4 in thick.

Good luck and good smoking.

 

[cvaglica]

Oh my gosh...that tri tip roast turned out amazing! Super tender and flavorful! It's my new favorite thing to smoke. Thanks for your advice. Sorry no pics...the day got away from me.