Comments on: Smoked Tri Tip Recipe (Step-By-Step Recipe)

By: Bob

Bob — Mon, 17 Jul 2023 05:46:59 +0000

In reply to Charlie.

Smoked a Tri tip today on a Brinkmanship electric smoker. Used pecan wood. Great flavor and tender, but was well done at an hour and 45 minutes. Know now to start checking temp at closer to an hour.

By: Charlie

Charlie — Thu, 25 Aug 2022 00:20:29 +0000

In reply to AISilva.

thanks so much Isuru!! So stoked your enjoyed the tri tip! how did you end up serving it?

By: AISilva

AISilva — Wed, 24 Aug 2022 01:24:08 +0000

I loved this tri-tip and that it’s so full of helpful tips. I found the doneness level table very helpful as well. Thanks for this smoked trip tip recipe, it turned out great!

By: Charlie

Charlie — Sat, 17 Jul 2021 22:46:27 +0000

In reply to Riley. Hiya Riley!! your tri tip recipe sounds delicious, I am adding to my recipe bucket list (love the garlic powder addition) !! Let me know how you go with my one, send some pics if you can, we could add your recipe to the post as well if you like

By: Riley

Riley — Sat, 17 Jul 2021 14:33:51 +0000

Your tri tip recipe sounds great and I will definitely give it a try. I’ve smoked a lot of tri tips and this my recipe. Make sure all fat and silver skin is removed. Take a large fork or meat tenderizer and poke holes all over both sides of the meat. Sprinkle seasoned meat tenderizer all over both sides. Wrap it in aluminum foil and place in the refrigerator overnight. Don’t go too heavy with the meat tenderizer or it will be too salty. The next morning take the tri tip out of the refrigerator and rub all over with olive oil. Sprinkle all over both sides with garlic powder and freshly ground black pepper. Let it rest at room temperature until ready to smoke or grill. I usually grill mine on the Weber over indirect heat using a chunk of post oak for smoke. Grill to desired temp, let it rest for 30 minutes and enjoy! DELICIOUS!

By: Charlie

Charlie — Thu, 30 Apr 2020 01:31:43 +0000

In reply to Cam Wilson. thanks Cam, looking forward to hearing what your fam thinks of it!! have an awesome week

By: Cam Wilson

Cam Wilson — Thu, 30 Apr 2020 01:24:20 +0000

Maaaaate my pork butt came out delicious!! thanks so much, hopefully once this whole situ is over I can have a huge cookout and make it for my friends and family

By: Charlie

Charlie — Tue, 26 Nov 2019 02:07:35 +0000

In reply to Mike Barrile.

Hiya Mike,

Yep you do want to wrap it while you let it rest for at 20 mins but I think up to an hour well make it waaay tastier! No need to wrap or cover your tri tip in the smoker either 🙂

Cheers,

Charlie

By: Mike Barrile

Mike Barrile — Sun, 24 Nov 2019 15:30:37 +0000

Should I cover the meat once it reads 130°F (if I want medium rare at the centre) Also should I cover the meat in the smoker?

By: Charlie

Charlie — Tue, 29 Oct 2019 11:08:17 +0000

In reply to Gabe. Hiya Gabe, I usually use cherry and hickory but I also like using red oak!