Tri Tip Roast

Discussion in 'Beef' started by dennis s, Jan 6, 2010.

  1. dennis s

    dennis s Fire Starter

    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
     
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    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.
     
  3. ciolli

    ciolli Meat Mopper

    I coat in mustard and rub with Montreal seasoning and garlic powder.
     
  4. thunderdome

    thunderdome Master of the Pit

    I agree with Ron. I've tried other stuff but the garlic salt and pepper only always seems to turn out best
     
  5. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I only use kosher salt and cracked pepper on beef...
     
  6. 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 :)
     
  7. thunderdome

    thunderdome Master of the Pit

    Don't forget the QView!
     
  8. You won't have to worry about that :)
     
  9. hilbillyinca

    hilbillyinca Smoke Blower

    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?
     
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    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
     
  11. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    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.
     
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    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.
     
  13. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    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!
     
  14. dennis s

    dennis s Fire Starter

    I was wondering what you mean by doing a reverse sear on your tri tip?
    Thanks
     
  15. dennis s

    dennis s Fire Starter

    Thanks for all the great ideas. I can't wait for this weekend to give it a tri.
     
  16. tjoff

    tjoff Smoke Blower

    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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