Smoked this tri-tip for just under an hour, bringing it up to around 110–120°F, then moved it straight to the Blackstone cranked as hot as possible for a hard sear. The result was insane nice and juicy but it didn’t have much smoke flavor just because it was on for such little time. But definitely my best one yet!
by AtHomeBBQ
5 Comments
How hot did you run the smoker?
Yeah, unfortunately, it’s very difficult to get any sort of smoke in under a few hours. I have seen people actually cold smoke in the beginning using a metal tube full of pellets. That will basically give you a flavor if you do that for a couple hours and then you smoke it at the regular temperatures of 250 until you reach the internal temperature that you want prior to a sear. I believe smoking Dad barbecue did that method when they were cooking a bunch of pork butts in a Kamado.
At 8:55
https://youtu.be/_UxreoJyjmY?si=osugQ0AemUneYf3m
Looks delicious
That looks good OP! If you’re looking to boost the smoke flavor next time, you could try running the smoker a bit lower and longer (maybe around 225°F for a couple of hours), just to let that wood really do its thing before the sear.
Did you use a pellet smoker or charcoal and wood? I can usually get a great smoke flavor with my weber on these