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06-06-2010, 12:17 PM
Re: (...)
Ok I cannot find any timings for a tri tip roast in a smoker. I keep finding them for the grill or indirect heat. They all say about 2-3 hours. I have 2 of these beauties that I have a nice rub on, and they weigh about 3lbs each.
But knowing how the pork was done at 3 hours but needed the additional 7 hours for yumness.
Experts weigh in
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Denise, I would treat the tri-tip the same as a brisket -
I don't do tri-tip, but for a brisket I smoked for 10 hours to a temp of 160-165F. I spritz with 1/2 & 1/2 (water & apple juice) every time I change the smoker chip pan.
I remove from the smoker, lay in an oven-proof shallow pan and pour BBQ sauce (I love Carolina type) over and refrigerate overnight.
I then bake at 225F. for 5 to 6 hours to a temp of 180-185F.
Because I thik tri-tip is a tough cut, this is how I would do mine. Maybe someone will have other ideas for you. Good luck.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Yeah I was wondering if I should put it on now. Cause I was thinking the first hour it's not "cooking" it's just coming up to temperature.
I just wondered because they are so small not like the 7.5 lb pork I did.
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I think Jean is right - for smoking I'd cook it like a brisket. But, I like my tri-tip cooked like a steak, so that a good veterinarian could bring it back to life, sliced thin alongside a salad with blue cheese.
You only live once . . . but if you do it right once should be enough!
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"But, I like my tri-tip cooked like a steak, so that a good veterinarian could bring it back to life, sliced thin alongside a salad with blue cheese." That is too funny and sooo true!
Daphne
Keep your mind wide open.
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Okay, I thought this thread was about something totally different! Funny how your eyes read things sometimes.
"Time you enjoy wasting is not wasted time."
Laura
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Well they're on I'll keep ya posted

Low and slow. I wish I could do your way Jean but I need em for dinner tonight

Can someone tell me WHY I set myself up like this when company is coming over and I'm insistant on doing A-dishes I've never done before and B- using a technique that is totally new to me? Hahaha!
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Why? 'cause we are brain-dead in the area of caution when it comes to food and feeding friends.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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Because we are fearless and show-offs????? And what Jean said! Good luck and have fun with it!
You only live once . . . but if you do it right once should be enough!
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Probably too late - be we cook tri tip on the gill like we would a flank steak. They are a little thicker, so just a little longer.
Don't know that this helps with smoking...
Erin
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The time is flying by.