Tuesday, November 12, 2024

Last Weekend's Try-Tip on the smoker

 


7 comments:

  1. Looks tasty. What rub did you use, I have a tri-tip that needs the same treatment.

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    1. It came from R&R Meats with their sweet and smokey marinade, then I gave it a bath of J Lee Roy's Dippin' Sauce. Find that at jleeroys.com. Good luck!

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  2. Tri tip: the unknown east coast piece of beef

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  3. What's for foil for? I smoke tri-tip at least every six weeks or so and have never used foil. Indirect over a reasonably hot fire with oak for smoke to no more than medium rare. Montreal steak seasoning for the rub. You can sear it briefly at the end to brown it a bit if you've a mind. I have also cooked it direct in a WSM about 18 inches off the coals.

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    Replies
    1. Perhaps to keep the grill clean?

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    2. Yeah, to keep things clean. Makes for a quick clean up.

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