Tri Tip Roast

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dennis s

Fire Starter
Original poster
Dec 29, 2009
48
10
Kennewick, WA
Hi, I'm new to the world of smoking meat. I just bought a masterbuilt electric smoker and I want to smoke a tri tip roast. What kind of rubs or marinades do you guys use. Any info would be great.

Thanks
 
My opinion only, is keep it simple. Garlic salt and pepper and take it to 130' for rare and juicy. You can always reheat to a more well done state in the Micro on low.

Good luck.
 
I just did a little reading on this yesterday as well, and it seems the salt, pepper +/- garlic seems to be the best option.

I agree with this because I'm a beef lover and would hate to cover up any natural taste.

I'm hoping to do my first Tri-Tip this weekend :)
 
I usually go Santa Maria style on Tri tip: Garlic Powder, Salt, and Black Pepper. Although I usually do mine on the grill over mostly indirect heat.

Aside from getting some smoky goodness, does it cook any "better" over slow and low? It's a pretty lean cut, wondering if it dries out much?
 
I have been grilling them for years and have not "smoked" one yet. I usually use the garlic, black pepper and sea salt on mine. I also grill with direct heat to get the grill marks and the crispy outside then move off to indirect heat and toss in a foil packet of hickory chips and close the lid for 15 minutes to get some smoke
 
I agree with what they said, In comment to Hilbilly's post, I THINK the santa mariea style/rub has some rosemarry,sage?,and basil? in it.
You wont go wrong with any of the above listed, I have done many with SnP,and garlic,and onion powder. I'm not huge fan of rosemarry,but many do.
Lots good advice above,try and see what works for you.
 
Just like half the folks here salt, pepper, and some garlic and sometime I round it off with zateran's cajun seasoning or zanderans itself is really good too.
 
I recently did a reverse sear on a tri tip and I absolutely can't wait to do it again. It was all gone just minutes after slicing. The first one I tried I left in the smoker a bit too long and it was close to well done which I don't like. The last one was still a lil more done than I would have preferred but it did still have some pink in the middle and it was very, very moist!
 
The last one I did I didn't put anything on it. Just smoked it with oak until it reached 135 and pulled it. It had great flavor and great smoke ring and smoke taste.
 
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