3.5 pounder, trimmed over half a pound of fat off the bottom, seasoned with Malcom Reed's TX rub then smoked at 225° till 125° internal. Let rest for about 20 minutes then cranked smoker to 500° and seared both sides for 2 minutes. I will definitely do this again!
by Reasonable_War1278
8 Comments
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Looks good. Cut across the grain next time.
Man, that looks killer! Honestly, I’ll pick tri-tip over ribeye almost any day – way more flavor and you get those perfect slices. Plus, it’s way better for feeding a crowd. Did you find it was juicier than a standard steak?
Yeah buddy, I’ll take some
I’ll die on this hill – tri tip is the best cut of meat when cooking for a crowd. Done in about an hour, can get various degrees of doneness thanks to the shape, and can be seasoned any number of ways.
One of my favorite things to smoke. Don’t take long and they’re delicious.
Nice
Looking good! Good technique too to rest before searing to try and maintain the edge to edge pink.
MILTT: Man I Love Tri-Tip