Nosandwich
The REAL Poboy
Anybody ever done a tri tip on an offset smoker?
It'll be my first time, soooo... any help appreciated.
It'll be my first time, soooo... any help appreciated.
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Tritip
- Thread starter Nosandwich
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ezcome-ezgo
G'me sumthin to write on
No, but I ate crawfish in Louisiana once.
Denny
Canned Monster
I slept in a Holiday Inn Express once. I feel smarter. 
Denny
Denny
bob58o
SuckSqueezeBangBlow
Tried once in college, but all three of us fell off the table and we broke the Hookah.
I'm not too sure what you are talking about
Nosandwich
The REAL Poboy
Tritip aren't a very abundant cut of meat, because they are are cut off another cut (sirloin roasts I think).
I've Googled up how to roast them in the oven, and BBQ them on the grill, but haven't found anything concerning using an offset smoker.
I've Googled up how to roast them in the oven, and BBQ them on the grill, but haven't found anything concerning using an offset smoker.
ezcome-ezgo
G'me sumthin to write on
When your smoking, one cut of beef surely isn't much different from another is it? Low, slow and there you go.
Nosandwich
The REAL Poboy
That's my thinking, but everything I've seen on tritips call for a higher temperature cooking. Why I was asking.
If no one has experience , I'll just roll the dice and go low and slow.
If no one has experience , I'll just roll the dice and go low and slow.
Texan
Senor Member
They are very lean aren't they? When I smoke lean cuts, I like to give them a quick sear over the hot fire to seal in the little amount of moisture/fat they have. Then toss them to the side and go low and slow.
Nosandwich
The REAL Poboy
That's kinda what I was thinking, too. They do have a fat cap, so I'll put it an aluminum pan, fat side up to finish.
ezcome-ezgo
G'me sumthin to write on
You're making me hungry.
ezcome-ezgo
G'me sumthin to write on
Heat a smoker to run at 250f.
Trim the steak of any silverskin/membrane on the surface using a filet knife. This step isn't essential, but here's why you want to do it: unlike fat, which renders during cooking, silverskin doesn't break down, and can result in a chewier bite.
Season well with salt and pepper, then place into the smoker. If you have one, insert a probe to monitor temperature. If you don't have a probe device, use a meat thermometer to start checking the internal temperature at about 1.5 hours in.
Once the internal temp at the thickest part reaches 130-135f, remove the meat from the smoker and wrap tightly in foil or butchers paper. Allow to rest 20 minutes.
After resting, slice against the grain into 1/4" strips and serve immediately.
Trim the steak of any silverskin/membrane on the surface using a filet knife. This step isn't essential, but here's why you want to do it: unlike fat, which renders during cooking, silverskin doesn't break down, and can result in a chewier bite.
Season well with salt and pepper, then place into the smoker. If you have one, insert a probe to monitor temperature. If you don't have a probe device, use a meat thermometer to start checking the internal temperature at about 1.5 hours in.
Once the internal temp at the thickest part reaches 130-135f, remove the meat from the smoker and wrap tightly in foil or butchers paper. Allow to rest 20 minutes.
After resting, slice against the grain into 1/4" strips and serve immediately.
Nosandwich
The REAL Poboy
This is a tri tip roast. They have tri tip steaks, and roasts.
Sad part is, I have a remote temperature monitor, that monitors both internal meat temp, and smoker temperature. It has an alarm to alert you, ( which I never figured out how to use), but I can't seem to find the instructions, or am even sure I have all the parts!
Sad part is, I have a remote temperature monitor, that monitors both internal meat temp, and smoker temperature. It has an alarm to alert you, ( which I never figured out how to use), but I can't seem to find the instructions, or am even sure I have all the parts!
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