- Jul 2, 2023
- 14
- 52
I've cooked a lot of tri-tip in my life, coming from California. Never tried smoking it before, so decided to give it a go! And to mix it up, wanted to give a bison tri-tip a go as well.
Smoked on my Smokin-it #2 wifi, with hickory and cherry wood. Rubbed it with olive oil and cow cover rub from Cosmos bbq. Pulled it at 130F, after about 1 hour and 45 minutes. I didn't want to go much further due to how lean bison is. Didn't come out dry at all! After a 10 minute rest, temp ranged from 135F - 145F. Served with honey roasted root vegetables.
Different flavor than cooking it Santa Maria style, which is what I grew up doing. But very good, bison has a nice beefier flavor and the rub added a nice flavor. Next time I might pull it earlier and give it a sear, but I didn't feel like smoking up the kitchen tonight. Calling this one a success.
Smoked on my Smokin-it #2 wifi, with hickory and cherry wood. Rubbed it with olive oil and cow cover rub from Cosmos bbq. Pulled it at 130F, after about 1 hour and 45 minutes. I didn't want to go much further due to how lean bison is. Didn't come out dry at all! After a 10 minute rest, temp ranged from 135F - 145F. Served with honey roasted root vegetables.
Different flavor than cooking it Santa Maria style, which is what I grew up doing. But very good, bison has a nice beefier flavor and the rub added a nice flavor. Next time I might pull it earlier and give it a sear, but I didn't feel like smoking up the kitchen tonight. Calling this one a success.