Yep that's right another Tri-tip!

Discussion in 'Beef' started by dirtsailor2003, May 3, 2013.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I've been working on some mods to the mini-wsm and keep needing to do experimental smokes. We wanted steaks, we have Tri-tips so that's what we get! Not to mention that we love them! Our favorite part is the amount of leftovers we have. Along with this smoke I did a modified version of Chef J's Smokey Au Jus. For the rub I used a store bought rub that I got for my birthday. I trimmed the fat off this guy. I have decided that I prefer to trim so that I can get more rub on the steak. I used the fat in the Au Jus.

    Rubbed down and waiting for the Mini-WSM to get up to temp.

    I used the tamale pot that I cut the full bottom out of. I used my Au Jus as the heat deflector.

    Here's the Au Jus after the cook. Started with the trimmed fat, a couple cups water, a Deschutes Brewery Mirror Pond Pale Ale, pepper corns, sea salt, bay leaves, garlic cloves. Part way through the smoke I added a couple cups of beef broth.

    The dogs were in heaven! I sampled a couple pieces of the fat, I almost didn't give it to the dogs!

    After a 45 minutes foiled rest, ready for slicing. I didn't get the normal crust that I like. I am attributing this to have the Au Jus in the smoker. The reason I like a dry smoke chamber.  I have to admit the Au Jus is good but I may do it separately or for only the first part of the smoke.

    Cut one, split the point.

    Cut two, perpendicular to the first cut. THis will be against the grain and give you the tender bite!

    Same goes for the other side.

    Cross section of the cut against the grain.

    My favorite sides to serve with steak are sliced tomatoes and cucumbers. Tonight though it was Sandwees!!! So Cuc's and tom's on the sandwee with some Beaver brand extra hot horseradish!

    We always have an arsenal on hand!


    There it is, ENJOY!!!!
  2. chef willie

    chef willie Master of the Pit OTBS Member

    Love tri-tip ever since living in Santa Barbara. Often hard to find but the Costco here carries them. Beautiful color, looks like a perfect medium rare. They make a great soft taco as well.....
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yeah it's our favorite. I have been buying mine from Cash and Carry. They have had them right at about $3.00/#. You have to have freezer space though as they are in 20#+/- packs and you get 5-6 of them in there. Fortunately for me we have a big freezer in the garage, and another fridge in the garage with a bottom freezer also! That's my smoke and beer fridge!

    I pulled this guy at an IT of 135*, wrapped  in foil and let it rest for 45min. prior to slicing. The temp hit 142* while foiled and was back down to 135* when I sliced it.
  4. [​IMG]very nice!!! love tri-tip!! also looks like one helluva sandwich! wish i had that for lunch here in a few minutes...i guess my PP sammy will have to do for thanks for sharing! [​IMG]
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks!! Nothing wrong with Pulled Pork!
  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Man, DS, that looks awesome!  Nicely done, Brother...

  7. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Wow! That tri tip looks fantastic.  What wood did you use to smoke with?  The color is amazing!
  8. Looks awesome DS. You guys are killing me with all the tri-tip posts lately, the butchers her in central Ohio don't seem to know that cut :biggrin:
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Red!
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Clarissa I used apple and cherry and 365 brand lump.
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'd pack up and move West! Too good of a steak to live somewhere they don't have it!
  12. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Ha!  I agree. We are heading to your part of the state for the weekend to visit my husband's family.  I smoked a tri tip roast on Thursday (used oak and cherry, will try apple and cherry next time) and will be taking that over for a family dinner tonight.  I can't believe what a great cut this is, when smoked rare-medium-rare and sliced against the grain.  Best smokey roast beef ever!  I'll have to try it with the Chef JJ Smokey Au Jus next time.
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Outstanding Job, Sailor!!!

    Done to Perfection!!

    Thanks for showing!!!

  14. dert

    dert Master of the Pit

    Looks great!

    Thanks for showing me how to cut mine up tonight!
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    That looks great I could do without the cucumbers on my sandwich when you make it [​IMG]

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