Tri Tip Question

[NorthWet Smoker]

Hi all, doing my first tri tips on the smoker today. Got 2 roasts at about 2.5 lbs each. Was wondering about smoker temp and what temp to pull the meat. I'm thinking 250 on the smoker and pulling when the meat hits 140. Sound like a good plan to you all? Also any guesses on how long this will take. I've read it shouldn't take too long. Maybe 3 hours? Thanks for your help.

Dave

[Richtee]

Hi all, doing my first tri tips on the smoker today. Got 2 roasts at about 2.5 lbs each. Was wondering about smoker temp and what temp to pull the meat. I'm thinking 250 on the smoker and pulling when the meat hits 140. Sound like a good plan to you all? Also any guesses on how long this will take. I've read it shouldn't take too long. Maybe 3 hours? Thanks for your help.

Dave

Sounds good if you want medium/medium-rare. The time sounds close, but you just never know of course.

[Bbqgoddess]

Hi Dave,
My experiance with tris, I would run the smoker on the cooler side, 230* and yep be ready it's like right when your are just getting settled into your smoke bam, she's done! If you smoke it at 250 its gonna go fast, I pull mine at 135, and rest it. Its such a lean piece of beef, it gets to leather in no time!
Good Luck and let us know how you do!

[Richtee]

I pull mine at 235, and rest it. Its such a lean piece of beef, it gets to leather in no time!
Good Luck and let us know how you do!

135°? Probably...

[Walking Dude]

I ran my smoker temps at 250, and i also pulled at 135, and let it rest, tented with foil, for bout 15-20 minutes.....

you will LOVE this cut of meat..............

[NorthWet Smoker]

Thanks for the tips everyone. Off to get the pit fired up now. I'll let you know how it turned out.

Dave

[NorthWet Smoker]

Just wanted to folllow up real quick on yesterdays smoke. Dead camera battery so no pics (I know I know!). The tris turned out really well. The temps kind of got away from me so I didn't pull the meat until 145 degrees. A little overcooked but still tender and juicy with a nice little smoke ring. Next time will watch the meat closer as they do cook pretty quick. I think pulling at 135 and resting for a few as mentioned above would have been perfect. 225-235 on the cooker with cherry wood and they took just under 3 hours. This is a great quick smoke that I will definately do again soon. Thanks again for the help everyone.

Dave

[lynsey123]

Sounds great.

What is a tri tip?

[Bbqgoddess]

Awesome Dave, I am glad they came out well for ya! They are fast, my first one was awful, ruined a great piece of beef.
One of our favorites is one that I inject with strong coffee.. put some java rub on the outside.. that one is yummy makes killer sammies! You will love doing tris partly cuz they are quick!

[DDave]

What is a tri tip?

http://en.wikipedia.org/wiki/Tri-tip

They are DELICIOUS!!

They are a pretty quick smoke though. They are also great on the grill.

Dave

[lynsey123]

Thanks for the info Dave.

Herb