Tri tip and beer

[Ranchwife]

Has anyone tried marinating a tri-tip in beer for about 6 hours then smoking it? I'm contemplating this for my father's day tri tip. I'm thinking about marinating it in beer and some spices, then drying it off and adding a rub right before I smoke it. What do ya'll think? Would it taste ok?

[Richtee]

I recommend Newcastle Brown. But sure..beer and beef go waaay back together. Don't waste yer time with a light something. You won't notice it. Cracked black pepper, Kosher salt... it's all good.

[barkonbutts]

I recommend Newcastle Brown. But sure..beer and beef go waaay back together. Don't waste yer time with a light something. You won't notice it. Cracked black pepper, Kosher salt... it's all good.

X2... a brown ale is great!! or even a Killian's works nice

[SMOKE FREAK]

I save the beer for the cook

[HawgHeaven]

I save the beer for the cook

Yes, the cook MUST be marinated...

Yuengling's Black and Tan also works very well with beef...

[Richtee]

I had a few Linie "Big Butt Dopplebocks" last night..not bad a'tall, and would pair most excellently with a beef dish... both on the table AND the meat :{)

[Checkered Past]

I use beer for a wet marinade with beef, chicken and pork .... Probly not so much for the flavor but to dissolve the spices for better distribution and I also add a bit of olive oil. It may also help tenderize some .

The cook also need to endulge in a few

[jwbtulsa]

Mmmm.....tri tip, beer.........

I'm sorry, what else did you say?

[fltsfshr]

That sounds good to me. I like cooking with beer. Have a great Fathers Day

fltsfshr

[Bbqgoddess]

I recommend Newcastle Brown. But sure..beer and beef go waaay back together. Don't waste yer time with a light something. You won't notice it. Cracked black pepper, Kosher salt... it's all good.

Yes that is a disposable beer for sure.
How did your tri come out for fathers day? I am sure it was perfect!

[Ranchwife]

Yes that is a disposable beer for sure.
How did your tri come out for fathers day? I am sure it was perfect!

They turned out perfect! I added some McCormick Cowboy rub to the beer and marinated the tri tip for 4 hours. Rinsed it off and added a Santa Maria rub. Smoked at 225 for 1.5 hours until it reached 145. It was perfect and tasted so good!! The men loved it. Women too!!

[Ranchwife]

I do have a question though. In all the photos I see of smoked meat, the meat has a dark "skin". And looks like is has been exposed to high temps, like on a grill or fry pan. My smoked meats never have any dark color. I admit I miss the flavor of charring/caramelizing from a grill or fry pan. I have a MasterBuilt smoker and the highest temperature it reaches is 280. Are the low temperatures preventing the dark color from forming? Should I be smoking at at higher temperature? Can I sear the meat in a fry pan or on the grill before smoking and still get the smokey flavor? Any suggestions or help would be appreciated.

[Doug S.]

I'd cook in a lower internal temp then throw it on a hot grill for some char and caramelizing

[Ranchwife]

I'd cook in a lower internal temp then throw it on a hot grill for some char and caramelizing

That is what I'm thinking I should do. I'm tired of rubbery fat. :)