Okay, so my smoker arrived and after much-ado, it is up and running. Seasoned it by grilling a pound of bacon. Ran it through the paces with a tri-tip rubbed down with pink salt, black pepper, garlic powder, onion powder and some paprika. Smoked for an hour at 240F then seared a nice crisp bark using my gas grill turned up hotter than all get out.
Homemade pico de gallo, salad and brown rice to compliment.
The family ate it up. No leftovers is a good sign that I got it right. Forgot to take pics, but could not believe the smoke ring after such a short cook. Pellet cookers rock.
Not sure if anyone has tried this but it seems perfect for small batches when you don't have a yard or the space for a real smoker.
The Smoking Gun™ | Williams-Sonoma
I'm a big fan of sous vide ribs but I always miss the smoke flavor despite the perfect doneness and texture.
Safe to eat beef medium rare whereas rare pork may land you in e.r. :)
Took it to an internal temperature of 117 on smoker then up to 135 after searing.
Heard tri tip called the poor man's prime rib. I dig it because I can start cooking when I get home and family can have a good dinner at a decent hour.
I read that not everyone is familiar with tri tip and how great it tastes and how easy it is to cook it. is it safe to call tri tips mostly underrated?
Cooking is a different story though. To cook it right, you need to be able to cook at two different temperatures. I used a smoker first then seared it to finish on a gas grill. I've had plenty of poorly cooked tri-tip that ends up tough and not so exciting on flavor (I can thank my brother for that) because it was just cooked like a steak over one heat. There are those grills with adjustable racks for the coals where you can raise and lower them to adjust the heat. Tri-tip was made for that.
dang... now I feel like cooking one tonight.
Tri tip isnt even available in most states thats why it gets under rated. When my sister lived in boston and tried to get some no one had even heard of it.
here's a helpful tip on cutting/slicing the tri tips if anyone desires one so: cut across the tri tip at the midway point, turn the cut halves 90 degrees and slice the meat perpendicular to the first cut. this second step cuts across the grain and makes the pieces easier to chew on.