Food Smokers and Smoking Tips/Tricks/Techniques

Anyone have any tips on smoking up a tri tip? This would be my first time from what I've seen most people cook it to a medium rare.

 

Ya keep an eye on the temp, I smoke mine for about 2 hours on the traeger then crank up to 475 for about 20-40 min depending on temp, wrapped in foil. I dry rub some, bbq sauce some, just depends, good luck.

Ps that's one expensive tri tip

 

Never even thought of using a heat gun.
The only thing I’ve done on a beer can in years is Turkey. Well I use a big can of Bush’s baked beans full of beer.

 

All beef cuts are high where I am. That's about average for tri-tip if you can even find it. Brisket here would be on sale at that price.

 

Wow, just wow.

 

I grill mine low (225-250) until IT of 135 then pull it, wrap it, and let it rest. Basic GSP rub, nothing fancy. Cut against the grain (note there are two grain patterns in a tri-tip, as I learned here!). Enjoy!

 

I had no idea how much tri tip goes for so why not try it out. Beef ribs were cheap tho. At least this is cheap to me lol

Thanks for the advice.

 

LOVE Tri-Tip. I always do a reverse sear on my kamado joe. Smoke at 225 to IT of 110 then pull it off an wrap it. Bring the grill up to ~500 and sear both sides for 1-2 minutes.

I would love to see $5.99 tri tips. Usually $8-10 in the midwest since you have to go to a meat market to get them.

 

Yea I plan to reverse sear just like I do with all my streaks and finish it off with direct heat. Wasn't sure about wrapping, can't hurt to try.

 

We are having a retirement party for one of my coworkers and they’ve asked me to make the chicken for everyone. I’m thinking that I can probably fit 4 whole chickens on my Traeger 22 if they’re sitting on a beer-can-like holder. Has anyone with a similar-sized smoker tried to do that many at once?

Also, I’m open to recipe ideas. I know I’ll do one with Pitfaced rub and maybe a second one with Pitfaced Spicy, but the guy’s wife thinks that even black pepper is to spicy, so I’m thinking more of a sweet or savory preparation.

EDIT: I also have the Weber Genesis if that’s a better idea than the Traeger...

 

If I can fit 3, 5-6lb chickens on my weber 26 I'm sure you can fit 4. I always brine my chicken for about 12hrs and dry them off and put back in the fridge to dry out more to achieve crispy skin. I usually put Cajun seasoned or something that has no salt or sugar. I can add like a garlic butter type seasoning under the skin of the breast to achieve more flavor. I usually try to mix it up.

Good luck and post pics!

 

A small butane torch works well, just be careful.

 

My meat got moldy and that's exactly what I wanted. Inoculated on Sunday 90% coverage 48 hours later. Yumb:

 

Tri Tip is officially now one of my favorite cuts. Tender as a mofo!!!

 

looks delicious man. good work.

 

500 new posts since my last visit... damn. Lots of good looking food there folks! (no internet for 3 months will do that)

GMG smoker is back and ready for action. Salted some ribs today, plan on them for thursday.

 

I have grown to like freezing my steaks before cooking them. Get a good char on outside with a good moo on inside

 

Holy crap that looks amazing. I can’t find tri tip down here without spending a fortune at a boutique butcher shop (it was 60 fuggin dollars). I thought I was going to get one at Costco but backed out after I realized it was a pre-packaged and marinated one.

 

Get a shipping cost and we have 100 buck bags that have around 4-6 tri tips in them ill ship them to you lol

 

Thanks!! For my first try...I was impressed myself lol